Bacon and Wild Rice Soup

    (7)
    3 hours

    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.


    7 people made this

    Ingredients
    Serves: 12 

    • 900g streaky bacon
    • 160g uncooked wild rice
    • 475ml water
    • 75g chopped onion
    • 75g chopped celery
    • 75g chopped green pepper
    • 1 (295g) tin condensed cream of mushroom soup
    • 1 (295g) tin condensed cream of chicken soup
    • 825ml chicken stock
    • 825ml water

    Method
    Prep:1hr  ›  Cook:2hr  ›  Ready in:3hr 

    1. In a small saucepan, cook rice with 475ml of water until tender; set aside. Fry the bacon until crisp. Drain, but reserve 5 tablespoons of the fat. Crumble bacon and set aside.
    2. Fry the onions, celery and green peppers in the bacon fat until the onions are translucent. Transfer the vegetables, rice and crumbled bacon to a 5 litre pan. Stir in the mushroom and chicken soups, chicken stock and remaining 825ml of water. Simmer over medium heat for one hour to blend all of the flavours.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    13

    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)

    by
    8

    Rich, tasty, filling.  -  06 Jan 2001  (Review from Allrecipes US | Canada)

    by
    3

    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)

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