Wild Rice & Mushroom Soup
Creamy mushroom soup with wild rice, bacon, celery and onions. Serve with toast or bruschetta with feta & sage.
- 2 cans cream of mushroom soup
- 1 can cream of chicken soup
- 3 cans milk
- 2 cans chicken broth
- 3 to 4 cups wild rice, cooked
- 1/2 pound bacon
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 to 1.5 1.5 pounds mushrooms, sliced
- Garlic salt
- Ground pepper
- Kitchen bouquet
Preparation time 15mins
Cooking time 135mins
Cook the bacon until just crisped and drain.
Add the celery, onion, mushroom, garlic salt and pepper to the same pan of bacon and saute for a few minutes.
Add the remaining ingredients together and simmer for 2 hours.