Q and E Wild Rice Soup


  • 10 bacon strips
  • 1 medium onion, chopped
  • 1 box (6-3/4 oz) quick cooking long grain and wild rice mix
  • 2 can condensed cream of potato soup, undiluted
  • 4 C. milk
  • 2 C. cubed process American cheese
  1. In a large skillet, cook bacon until crisp. Remove to paper towels to drain.
  2. Reserve 1 tsp. drippings. Sauté onions in drippings.
  3. In a large kettle, cook rice as directed. Stir in soup, milk, cheese and onion.
  4. Crumble 8 strips of bacon and add to soup. Cook and stir over low heat till cheese is melted.
  5. Crumble remaining bacon and sprinkle over soup.


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