Cream of Mushroom Wild Rice Soup
Joan Umscheid
ingredients
- 1/3 cup wild rice, uncooked
- 2 cans cream of mushroom soup
- 1 lb. fresh mushrooms, sliced
- 1 can chicken broth
- 1 carrot sliced thinly
- 2 cups half and half
- 1/2 lb. bacon, cut into pieces
- salt and pepper to taste
- 1/8 lb. butter
- l large onion, chopped
- 1/2 cup celery, chopped
directions
Fry bacon, slightly crisp. Prepare wild rice according to directions on package. Sauté onion and celery in butter until onion is clear. Combine all ingredients in soup pot, bring to a low boil, reduce heat, and simmer 1 hour, stir often.
Source: Joan Umscheid
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