Ingredients2 h 30 m servings 369 cals
- 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.
- 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.
Per Serving: 369 calories; 26.3 g fat; 21.1 g carbohydrates; 12.1 g protein; 51 mg cholesterol; 1040 mg sodium. Full nutrition
ReviewsRead all reviews 6
This indeed is a wonderful wild rice soup recipe but let me save y'all a little time: buy a can (or two if you like it with extra rice) of the pre-cooked wild rice. Drain & rinse and you've jus...
This soup was DELICIOUS!!! My husband has been asking for wild rice soup, and he really enjoyed this one!!
I had to do some major substitutions based on what I had around, but it still came out great. For starters I had to use long grain white rice instead of wild rice, I had to use condensed chedda...
This is one of the best wild rice soups I have made. Every person that has tasted it absolutely raves about it. I am asked to bring it to gatherings over and over.
Delicious! My family couldnt resist the idea of bacon rice soup! To save some time, I used some ready rice packets. I also substituted chicken broth for the water.