Wild Rice Soup
2 cans of Cream of Potato Soup
2 cups of Shredded American Cheese
6 slices bacon, fried and chopped
1 small onion, chopped
1 cup wild rice, cooked as directed on box
2 pints half and half
Brown bacon and onion in pan and drain off grease. Combine rice, half and half, soup, bacon and onion and cheese. Heat on low until cheese melts. Do not boil. (You can put in crock pot.) Refrigerate leftovers and reheat on low temperature.
Paulette Darling
Mabel, MN
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