Wild Rice Soup IV Recipe
- 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
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.