Wildest Rice Soup

Name: Wildest Rice Soup
Ingredients: 1 (6.2-ounce) package long-grain and wild rice mix; 1 pound bacon, diced; 2 cups chopped fresh mushrooms; 1 large onion, diced; 3 3/4 cups half-and-half; 2 1/2 cups chicken broth; 2 (10 3/4-ounce) cans cream of potato soup, undiluted; 1 (8-ounce) loaf pasteurized prepared cheese product, cubed

8 ingredients

4 steps

Ingredients

1 (6.2-ounce) package long-grain and wild rice mix
1 pound bacon, diced
2 cups chopped fresh mushrooms
1 large onion, diced
3 3/4 cups half-and-half
2 1/2 cups chicken broth
2 (10 3/4-ounce) cans cream of potato soup, undiluted
1 (8-ounce) loaf pasteurized prepared cheese product, cubed

Directions

1

Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
2

Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
3

Saute mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat, stirring constantly, until soup is thoroughly heated and cheese melts.
4

Note: To lighten, decrease bacon to 1/4 pound, reserve 2 teaspoons drippings and use fat-free half-and-half, fat-free chicken broth, reduced fat cream of potato soup, and light cheese product.