Wild Rice Soup
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"It's too old a recipe to recall where it came from, but I believe I combined a few recipes and added my own ideas. Realize it's rare for me to not make changes in a recipe that is new to me. It's not rare, however, for someone to request seconds, when this soup is served."
1 pound bacon
1 large onion, chopped
1 can (8 ounces) mushrooms, with liquid
2 cans (10-3/4 ounces each) cream of potato soup
2 cups cooked wild rice
1 cup shredded Cheddar cheese
2 cups water
2 cups half-and-half
2 tablespoons dry sherry (optional)
Microwave or fry bacon until crisp; drain thoroughly, but reserve small amount of grease.
In large saucepan or soup pot, saute onion in reserved bacon grease until translucent. Crumble in bacon and stir in remaining ingredients. Cook over low heat, stirring frequently, but do not boil.
Note: Best made a day ahead to allow flavors to blend. Reheats easily in microwave. Shouldn't be frozen.