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Recipe for :

Wild Rice Soup

This 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 here.

Bill 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 ".


1/2 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 broth.
1 (4 ounce) can mushrooms
3 (10.75 oz) cans of cream of mushroom soup undiluted


  • Wash wild rice. Boil rice for 15 minutes and drain; set aside.
  • Fry bacon until crisp. Remove bacon and discard all but 3 tablespoons bacon drippings.
  • Sauté celery, onion, and green pepper in drippings. The onion should be nearly transparent.
  • Put 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.

Serves 8 - 10

Wild Rice Soup from "Recipes from Minnesota with Love" by Betty Malisow.