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Wild Rice Soup Prep Time 15 mins. Cook Time 2 hrs, 20 mins.-3 hrs, 20 mins. SERVES 6 1 1/2 cups wild rice 6 strips bacon 1 cup chopped onion (about 1 medium) 1 cup chopped celery (about 2 medium stalks) 1 cup chopped carrots (about 2 medium) 2 cans (10 3/4 oz. each) condensed cream of chicken soup 1 can (14 oz.) chicken broth 2 cups shredded Cheddar cheese 1 1/2 cups half-and-half 1/2 tsp. black pepper Place the rice and 3 1/2 cups water in a large saucepan. Bring to a boil. Reduce heat. Cover and simmer until the rice is tender and the water is absorbed, 15-20 minutes. Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp and browned on both sides, about 5 minutes. Transfer to a cutting board, leaving the bacon drippings in the skillet. Chop the bacon. Set aside. Add the onion, celery and carrots to the skillet. Cook, stirring occasionally, until softened, 8-10 minutes. Place the rice, bacon, onion, celery, carrots, soup, broth, Cheddar, half-and-half and pepper in a 4- or 5-quart slow cooker. Cover and cook on the High heat setting until heated through, 2-3 hours. Serve. . To make this soup into a satisfying one dish meal, add 2 cups chopped cooked chicken to the slow cooker in Step 4. Serving Suggestion Serve for lunch witb warm, crusty French rolls and butter: or as a starterfor a hearty mid winter meal. Nutritional information Per serving: calories 501, fat 24.5g (sat fat 9.4g), carbs 48.6g |
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