Wild Rice Soup
From Roxanne Schwebach
Ingredients
- 1 cup wild rice uncooked
- 4 cups water
- 4 tablespoons butter
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery and leaves, chopped
- 2 cups chicken broth or equivalent
- 1 can (6.5 oz) mushrooms, diced
- 1 can (10.5 oz) cream of mushroom soup
- ½ pound bacon, fried until crisp
Instructions
- Wash wild rice, add water, and bring to a boil. Once boiling, loosely cover pot, turn heat to low, and simmer for 45 to 60 minutes. Set aside.
- Sauté onions, carrots, and celery in butter. Put cooked wild rice, broth, mushrooms, and cream of soup in pot and cook until heated through. Do not add salt.
- If desired, soup may be thinned with water, milk, or cream. Add bacon just before serving.