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Wild Rice Soup IV

Rated as 4.29 out of 5 Stars

"Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread."
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Ingredients

3 h servings 422 cals
Original recipe yields 12 servings (3 quarts)

Directions

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  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.
  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.

Nutrition Facts


Per Serving: 422 calories; 36.3 g fat; 12.1 g carbohydrates; 11.4 g protein; 53 mg cholesterol; 993 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I tried this recipe for my restaurant, and it is a hit!! I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary, minced garlic,...

Most helpful critical review

eh. It was ok.

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I tried this recipe for my restaurant, and it is a hit!! I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary, minced garlic,...

Rich, tasty, filling.

Two thumbs up from a fellow northern Minnesotan! I did make some variations to the recipe that we found were tasty. I added 1/2 cup of sliced carrots to sauteed veggie mixture. I substituted the...

I replaced bacon with Turkey bacon- and added chicken sausage in it- it was delicious.

eh. It was ok.

I used only 1 lb of bacon instead of 2 but used a bit more of the grease when frying the onions, pepper, and celery. It was awesome! My wife and Son both loved it as well. I think I will try a...