This is the perfect soup for the cold winter days. Crumbled bacon is simmered with wild rice in a creamy soup base. Serve with fresh crusty bread, if desired.
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. - 05 Nov 2006 (Review from Allrecipes US | Canada)
Rich, tasty, filling. - 06 Jan 2001 (Review from Allrecipes US | Canada)
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!! - 09 Aug 2004 (Review from Allrecipes US | Canada)