This recipe for Wild Rice Soup, by Kari and Matt, is from The Bolme Family Cookbook 2006,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¾ lb. bacon- crisp and crumbled 3 cans cream of potato soup 1 c. wild rice, cooked 2- 8 oz. cans mushrooms with juice 1 pint half and half cream 1 pint water 2 c. shredded cheese 1 medium onion, sautéed in bacon grease
Combine all ingredients in a crock pot. Cook on low all day.
It makes a lot, but is great on a Sunday while watching the Vikings game.
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