Hearty Wild Rice Soup

I got this recipe from my dear friend and master kitchen diva, Paige. She makes killer soups every Sunday in the fall and winter. She was kind enough to share this one with me.


Prep time: 15 minutes   Cook time: 30 minutes   Serves 8


2 boxes (6 oz each) Uncle Ben's Wild Rice
1 pound (1/2 box) Velveeta, cubed
2 cups (or more) chicken broth
1 pound bacon, coarsely chopped
1 medium onion, chopped
1 quart (4 cups) whole or 2% milk (I used Lactose free/fat free milk)
1 bag (20 oz) refrigerated/frozen bag of diced or hash brown potatoes
1 pkg of sliced mushrooms


1. Cook rice according to package directions; set aside.
2. Meanwhile, place cubed cheese, 1 cup broth, and 1 cup milk in a microwave-safe bowl; heat in microwave until cheese melts. Stir occasionally.
3. Meanwhile, chop bacon and cook in a 6 quart pot over medium heat until bacon begins to brown. Pour off drippings (or not!) and add chopped onion. When onion is halfway done, add potatoes and mushrooms. Cook until bacon browns and onion is tender.
4. Add the rest of the milk and broth to bacon mixture, stir and bring to a boil. Slowly add cheese mixture and rice until blended. Serve while hot.


The rice soaks up most of the liquid after the first day. You can cut the rice down to one box to keep it soupy.