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Prep Time: 5 Minutes Cook Time: 145 Minutes |
Ready In: 150 Minutes Servings: 12 |
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This soup freezes well. Ingredients:
1 cup wild rice |
3 cups chicken broth |
1 pound bacon, cut into small pieces |
1 onion, chopped |
1 pint half-and-half cream |
1 cup canned mushrooms, drained |
2 (10.75 ounce) cans condensed cream of potato soup |
1 (5 ounce) jar processed cheese spread |
2 cups water |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Place wild rice and 3 cups broth or water in casserole dish. Bake, covered, for 1.5-2 hours. Should make 3 cups cooked rice.
2. Fry bacon until crisp. Drain off most of the grease and saute onion in remaining grease. Add half & half, mushrooms, potato soup, cooked wild rice, cheese, and 2 cups water. Heat thoroughly over low heat.
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