Wild Rice Soup

Ingredients:

• 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

Directions:

• 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.

Notes: 

• 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.