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Creamy Potato & Wild Rice Soup
6 Bacon strips
1 Small onion, chopped
2 cups Red Lake Nation Wild Rice, washed and fully cooked
3 cups Chicken stock
2 Cans of Cream of Potato Soup
2 cups Half-and-Half
½ cup Mushrooms, sliced
2 cups Shredded cheddar cheese
1
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.
Ingredients
6 Bacon strips
1 Small onion, chopped
2 cups Red Lake Nation Wild Rice, washed and fully cooked
3 cups Chicken stock
2 Cans of Cream of Potato Soup
2 cups Half-and-Half
½ cup Mushrooms, sliced
2 cups Shredded cheddar cheese
Directions
1
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.
