"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Wild Rice Soup Recipe

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This recipe for Wild Rice Soup, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cornwell
Added: Sunday, October 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup raw wild rice (uncooked)
1 lb. crisp bacon (or 1 jar/bag of real bacon pieces)
3/4 cup chopped celery
1 cup chopped onion
1/3 cup chopped green pepper
2 cans (14 1/2 oz) chicken broth
1 can (4 oz) mushrooms (optional)
3 cans (10 3/4 oz) cream of mushroom soup
leftover shredded chicken (optional)

Directions:
Directions:
Stove top directions are at the end. I use a crockpot. I tend to be generous with the veggies, often going over the amounts in this recipe. In a crockpot, put the raw wild rice, crisp bacon, celery, green pepper, chicken broth and leftover shredded chicken in a crockpot and cook until the rice "pops" open. By this time, everything will be cooked. Next, add the cream of mushroom soup and mushrooms until heated through. You may need to add more broth or water if soup gets too thick. Recipe may be doubled.
Using a stove top: Cook wild rice separately until rice "pops" open, Saute the veggies. Next, add all the rest together until heated through.


Personal Notes:
Personal Notes:
Sooooooo easy and delicious. A classic favorite of Kaleigh, Ashley and Travis.

 

 

 

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