"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheesy Wild Rice Soup, by Megan Eberhart, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans Campbell's Chunky Baked Potato with Cheddar and Bacon Bits Soup or 3 cans Cream of Potato Soup 1 lb. (1/2 block) Velveeta Cheese - cubed 1 box Uncle Ben's Original Wild Rice 1/2 lb. Bacon - Microwavable 1 qt. Milk 1/2 Onion - diced (optional)
Cook Uncle Ben's Original Wild Rice according to box directions. Set aside. Then cook bacon and cut into small pieces. Set aside. If choosing, saute onion in butter or olive oil on stove top. When done, combine all ingredients together in a large crock pot. Cook until melted together and warmed on low for several hours or a couple hours on high stirring frequently.
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