 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
1 (6.2-ounce) package long-grain and wild rice mix |
1 pound bacon, diced |
2 cups chopped fresh mushrooms |
1 large onion, diced |
3 3/4 cups half-and-half |
2 1/2 cups chicken broth |
2 (10 3/4-ounce) cans cream of potato soup, undiluted |
1 (8-ounce) loaf pasteurized prepared cheese product, cubed |
Directions:
1. Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
2. Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
3. 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.
4. 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.
|
|