Saturday, March 5, 2011

Wild Rice Soup


  • 1.5 cups wild rice
  • 3.5 cups water
  • 6 strips bacon
  • 1 cup chopped onion (about 1 medium)
  • 1 cup chopped celery (about 2 medium stalks)
  • 1 cup chopped carrots (about 2 medium)
  • 2 cans (10.75 oz. each) condensed cream of chicken soup
  • 1 can (14 oz.) chicken broth
  • 2 cups shredded cheddar cheese
  • 1.5 cups half-and-half
  • .5 tsp. black pepper
  • Place rice and water in large saucepan. Bring to boil.
  • Reduce heat; cover and simmer until the rice is tender and the water absorbed, about 15-20 minutes.
  • Meanwhile, heat a large skillet over medium-high heat.  Add bacon and cook until crisp and browned on both sides, about 5 minutes.
  • Transfer to a cutting board, leaving the bacon drippings in the skillet.  Chop bacon and set aside.
  • Add onion, celery and carrots to the skillet.  Cook, stirring occasionally, until softened.  About 8-10 minutes.
  • Put all ingredients in a 4 or 5 quart slow cooker.  Cover and cook on High until heated through, about 2-3 hours.

  • To make it a more filling soup, add 2 cups chopped, cooked chicken to the slow cooker.
  • Great in soup bowls or with a side of crusty French rolls with butter.