is another recipe from Bill Hilbrich from Saint
Cloud, Minnesota. Bill says that if you have
any questions feel free to email him - click here or if you would
like to know a little bit more about Bill have
a look at his Bio page - click
had this to say about the recipe: "Although
some purists might wince at opening all those
cans, those of us who live in rural Minnesota,
know that Cream of Mushroom Soup is the mother
of all comfort food. Besides we have better
things to do with our time than making broth
and rouxs or skipping through the woods (or
local grocery stores) looking for fresh mushrooms
cup wild rice
1 pound bacon
3 tablespoons bacon drippings
3/4 cup chopped celery
1 cup chopped onion
1/3 cup chopped green pepper
2 large (14.5 oz) cans ready made chicken
1 (4 ounce) can mushrooms
3 (10.75 oz) cans of cream of mushroom soup
wild rice. Boil rice for 15 minutes and drain;
Fry bacon until crisp. Remove bacon and discard
all but 3 tablespoons bacon drippings.
celery, onion, and green pepper in drippings.
The onion should be nearly transparent.
in a large kettle and add rice, broth, mushrooms,
soup, and diced bacon. Cook on low heat for
one hour or more. Do not add salt.
8 - 10
Rice Soup from "Recipes from Minnesota with
Love" by Betty Malisow.