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Wild Rice Soup

From Roxanne Schwebach
Print Recipe

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.