Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living February 2001

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Recipe Summary test

Yield:
10 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook wild rice mix according to package directions, omitting seasoning packet; set aside.

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  • Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.

  • Sauté mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat, stirring constantly, until soup is thoroughly heated and cheese melts.

  • Note: To lighten, decrease bacon to 1/4 pound, reserve 2 teaspoons drippings and use fat-free half-and-half, fat-free chicken broth, reduced fat cream of potato soup, and light cheese product.

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