Cheesy Bacon and Wild Rice Soup

Cheesy Bacon and Wild Rice Soup


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About this recipe: This soup is guaranteed to keep you warm during the cold winter nights. Baked wild rice is simmered with crispy bacon and mushrooms in a cheesy soup base. Enjoy with fresh bread, if desired.

S. Marvin

Serves: 12 

  • 160g wild rice
  • 750ml chicken stock
  • 450g rashers streaky bacon, cut into small pieces
  • 1 onion, chopped
  • 475ml single cream
  • 150g sliced mushrooms
  • 1 (295g) tin condensed cream of chicken soup
  • 1 (295g) tin condensed cream of mushroom soup
  • 150g processed cheese, such as Kraft singles, unwrapped and chopped
  • 475ml water

Prep:20min  ›  Cook:2hr25min  ›  Ready in:2hr45min 

  1. Preheat oven to 180 C / Gas 4. Place wild rice and 750ml stock into a baking dish. Bake, covered, for 1.5-2 hours.
  2. Fry bacon until crisp, set aside. Drain off most of the fat and saute onion in remaining fat.
  3. Add single cream, mushrooms, soups, cooked wild rice, cheese and 475ml water. Heat thoroughly over low heat.

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