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Best Ever Wild Rice Soup Recipe

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This recipe for Best Ever Wild Rice Soup, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Hoppe
Added: Friday, October 28, 2005


1/2 c. wild rice (uncooked)
1 large or 2 medium onions, chopped
1 lb. sliced fresh mushrooms
3 large or 4 medium potatoes (cut into tiny cubes)
2 chicken bouillon cubes (optional if you have concerns about too much sodium)
3 stalks diced celery
1/2 c. minced fresh parsley
1/2 to 3/4 c. real bacon bits, or (8 slices bacon fried)
3 soup cans of milk
1 can cheddar cheese soup
1 can cream of potato soup
1 can cream of chicken soup

Cook the wild rice in 1 1/2 cups water for appr. 25 minutes in microwave on high, stirring every 8 minutes. Dice potatoes, either peeled or not, (your preference). Cook in 3 cups water with 2 chicken bouillon cubes, for 15 minutes. Add celery, mushrooms, parsley, and onions and cook another 10 minutes on low heat. Add the soups, wild rice, and milk. Stir until smooth. Add bacon pieces last, and simmer for another 10 minutes. If you like your soup a little thinner just add water until the consistency suits you.




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