Creamy Potato & Wild Rice Soup
6 strips bacon
1 small onion, chopped
2 C. washed and fully cooked Red Lake Nation Wild Rice
3 C. Chicken Stock
2 cans (10.75 oz.) Cream of Potato soup
2 C. half & half
½ C. sliced fresh mushrooms
2 C. shredded cheddar cheese
Combine all ingredients (except cheese & half & half) in 3 quart saucepan or Dutch oven. Simmer about 20-30 minutes. Turn off heat and gently pour in half in half.
Note: RLNF made this recipe using Quick Cook Wild Rice & fat free half & half & cut the shredded cheese portion to 1 Cup with good results.
Submitted by Nicole Good, Grade 10, RLHS