About this recipe: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.
900g streaky bacon
160g uncooked wild rice
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
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Method Prep:1hr › Cook:2hr › Ready in:3hr
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.
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.