Wild Rice Soup IV Recipe

Ingredients
<br>- 2 pounds bacon
<br>- 1 cup uncooked wild rice
<br>- 2 cups water
<br>- ½ cup chopped onion
<br>- ½ cup chopped celery
<br>- ½ cup chopped green bell pepper
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1 (10.75 ounce) can condensed cream of chicken soup
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 3 ½ cups water
<br><p></p>Directions
<br>step 1: In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease.  Crumble bacon and set aside.
<br>step 2: Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.
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Ingredients
- 2 pounds bacon
- 1 cup uncooked wild rice
- 2 cups water
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (14.5 ounce) cans chicken broth
- 3 ½ cups water

Directions
step 1: In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease. Crumble bacon and set aside.
step 2: Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.

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