Wild Rice Soup IV

Name: Wild Rice Soup IV
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 3 quarts
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

Rating: 4.33 stars

9 Ratings
8 Reviews
1 Photo

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

By JACOLYN

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Recipe Summary

prep:

1 hr

cook:

2 hrs

total:

3 hrs

Servings:

Yield:

3 quarts

Nutrition Info

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.

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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.

Nutrition Facts

Per Serving:

422 calories; protein 11.4g 23% DV; carbohydrates 12.1g 4% DV; fat 36.3g 56% DV; cholesterol 53.2mg 18% DV; sodium 993.1mg 40% DV. Full Nutrition

Reviews (8)

Most helpful positive review

cookin7

11/05/2006

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 and carrots. I also use more than the 5 tbls of bacon grease to give extra flavor. Read More

Helpful

(13)

Most helpful critical review

mandalala

04/16/2008

eh. It was ok. Read More

Helpful

(1)

9 Ratings

5 star values: 4
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

cookin7

11/05/2006

Helpful

(13)

SARACARL

05/08/2003

Rich tasty filling. Read More

Helpful

(8)

Stacy Bennett Wesley

08/09/2004

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 cream of mushroom soup for cream of potato because we do not like mushrooms; added 1 pint of half & half (and added only enough water to make desired consistency instead of using 3 1/2 cups of water) 1/4 cup roasted sliced almonds and 1/4 cup cubed Velveeta cheese to simmering soup. It turned out nice and creamy. Two lbs of bacon may have been a touch too much so next time I will only use 1 lb. A definite comfort food and I will make this soup again. Thanks for sharing the recipe!! Read More

Helpful

(3)

DerAvi

10/01/2007

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

Helpful

(2)

mandalala

04/16/2008

eh. It was ok. Read More

Helpful

(1)

Michael Roark

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 adding the carrots too next time I make it as the other reviews suggest and possibly a potatoe finely diced might go well. Read More

Liz Dalton 'Lizzie'

01/31/2019

Good soup. Wasn't sure about the green pepper but it added a nice taste. Easy to make since you're using canned soups as a base. Be sure to use low sodium broth or it could be too salty. I only used half the bacon because it seemed like too much. Read More

mamamel

10/28/2019

Excellent. The meat mixture seemed really soft and I worried the meatballs would be soggy. They baked up nice and firm a perfect consistency. I used half quick oats and half old-fashioned because I ran out of quick. Served with brown rice and squash. All 4 kids ate it! Read More

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All Reviews for Wild Rice Soup IV

- of Reviews

Nutritional Information

Wild Rice Soup IV

Servings Per Recipe: 12
Calories: 421.8

% Daily Value *

protein: 23 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 56 %

saturated fat: 60 %

cholesterol: 18 %

vitamin a iu: 13 %

niacin equivalents: 42 %

vitamin b6: 15 %

vitamin c: 10 %

folate: 4 %

calcium: 2 %

iron: 6 %

magnesium: 9 %

potassium: 8 %

sodium: 40 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Wild Rice Soup IV

1 of 8

All Reviews

cookin7

11/05/2006

Helpful

(13)

SARACARL

05/08/2003

Rich tasty filling.

Helpful

(8)

Stacy Bennett Wesley

08/09/2004

Helpful

(3)

DerAvi

10/01/2007

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

Helpful

(2)

mandalala

04/16/2008

eh. It was ok.

Helpful

(1)

Michael Roark

10/20/2013

Liz Dalton 'Lizzie'

01/31/2019

mamamel

10/28/2019

1 of 1 Wild Rice Soup IV

Liz Dalton 'Lizzie'

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Wild Rice Soup IV

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Wild Rice Soup IV

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Wild Rice Soup IV

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Wild Rice Soup IV