Cheesy Wild Rice Soup
Recipe: #243
September 28, 2011
Categories: Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Processed Cheese, Wild Rice, more
"One of my favorite soups! cooking time does not include cooking the bacon and the rice mix"
Ingredients
Nutritional
- Serving Size: 1 (500.7 g)
- Calories 874.7
- Total Fat - 57.2 g
- Saturated Fat - 26.1 g
- Cholesterol - 162.3 mg
- Sodium - 2731.5 mg
- Total Carbohydrate - 40.6 g
- Dietary Fiber - 4.3 g
- Sugars - 3.9 g
- Protein - 48.8 g
- Calcium - 555.6 mg
- Iron - 2.2 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
Step 2
Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving some drippings (reserve as much as you like).
Step 3
To the bacon drippings add in mushrooms and onion; cook until tender (about 5-6 minutes).
Step 4
Add in garlic; cook 2 minutes.
Step 5
Mix in rice, cooked, bacon, half-and-half and remaining ingredients; cook over medium-low heat stirring constantly until soup is thoroughly heated and cheese melts.
Step 6
Season with salt and pepper to taste.
Tips
No special items needed.