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Wildest Rice Soup

23 Min

Soup's on with this Wildest Rice Soup and when you taste this yummy, cheesy soup, you'll wanna eat up!

What You'll Need

  • 1 (6.2-ounce) package long-grain and wild rice mix
  • 1 pound bacon, diced
  • 2 cups chopped fresh mushrooms
  • 1 large onion, diced
  • 3 3/4 cups half-and-half
  • 2 1/2 cups chicken broth
  • 2 (10-3/4-ounce) cans cream of potato soup, undiluted
  • 1 (8-ounce) loaf pasteurized prepared cheese product, cubed

What to Do

  1. Cook wild rice mix according to package directions, omitting seasoning packet; set rice aside.

  2. Cook bacon in a Dutch oven until crisp. Remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.

  3. Sauté mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat until soup is thoroughly heated and cheese melts, stirring constantly.


Canned soup gives this creamy, sophisticated soup a convenient boost. To add to an already easy and relaxing supper, prepare the soup ahead, and freeze until ready to reheat and serve.

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