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Recipe: Wild Rice Soup IV

Northern Minnesota favorite on those cold winter days and an easy summer dinner that is good with fresh made bread.

Wild Rice Soup IV Ingredients

  • 2 pounds bacon

  • 1 cup uncooked wild rice

  • 2 cups water

  • cup chopped onion

  • cup chopped celery

  • cup chopped green bell pepper

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 2 (14.5 ounce) cans chicken broth

  • 3? cups water

How to Make Wild Rice Soup IV

  1. In a small sauce pan, cook rice with two cups of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the grease. Crumble bacon and set aside.

  2. Fry the onions, celery and green peppers in the bacon grease until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 quart pan. Stir in the mushroom and chicken soups, chicken broth and remaining 3 1/2 cups of water. Simmer over medium heat for one hour to blend all of the flavors.

Wild Rice Soup IV Nutritions

  • Calories: 421.8 calories

  • Carbohydrate: 12.1 g

  • Cholesterol: 53.2 mg

  • Fat: 36.3 g

  • Fiber: 1.1 g

  • Protein: 11.4 g

  • SaturatedFat: 11.9 g

  • ServingSize:

  • Sodium: 993.1 mg

  • Sugar: 1.3 g

  • TransFat:

  • UnsaturatedFat:

Wild Rice Soup IV Reviews

  • I tried this recipe for my restaurant, and it is a hit I used chicken broth instead of the condensed cream of mushroom soup because I dont like mushrooms. I also added rosemary, minced garlic, and carrots. I also use more than the 5 tbls of bacon grease to give extra flavor.

  • Rich, tasty, filling.

  • Two thumbs up from a fellow northern Minnesotan I did make some variations to the recipe that we found were tasty. I added 1/2 cup of sliced carrots to sauteed veggie mixture. I substituted the cream of mushroom soup for cream of potato because we do not like mushrooms; added 1 pint of half & half (and added only enough water to make desired consistency instead of using 3 1/2 cups of water), 1/4 cup roasted sliced almonds, and 1/4 cup cubed Velveeta cheese to simmering soup. It turned out nice and creamy. Two lbs of bacon may have been a touch too much so next time I will only use 1 lb. A definite comfort food, and I will make this soup again. Thanks for sharing the recipe

  • I replaced bacon with Turkey bacon- and added chicken sausage in it- it was delicious.

  • Eh. It was ok.

  • Good soup. Wasnt sure about the green pepper but it added a nice taste. Easy to make since youre using canned soups as a base. Be sure to use low sodium broth or it could be too salty. I only used half the bacon because it seemed like too much.

  • I used only 1 lb of bacon instead of 2 but used a bit more of the grease when frying the onions, pepper, and celery. It was awesome My wife and Son both loved it as well. I think I will try adding the carrots too next time I make it as the other reviews suggest and possibly a potatoe finely diced might go well.

  • Excellent. The meat mixture seemed really soft, and I worried the meatballs would be soggy. They baked up nice and firm, a perfect consistency. I used half quick oats and half old-fashioned, because I ran out of quick. Served with brown rice and squash. All 4 kids ate it

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