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My review
Wild Rice Soup IV
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6 reviews
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JACOLYN
"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 calsOriginal recipe yields 12 servings (3 quarts)
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Directions
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- 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.
- 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 67 Ratings
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Most helpful positive review
11/5/2006
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,...
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11/5/2006
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,...
8/9/2004
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...
10/1/2007
I replaced bacon with Turkey bacon- and added chicken sausage in it- it was delicious.
10/20/2013
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...