Speedy Cream of Wild Rice Soup

Add homemade touches to a can of potato soup to get comfort food on the table quickly. The result is a thick and creamy treat textured with wild rice and flavored with smoky bacon.

—Joanne Eickhoff, Pequot Lakes, MN

Takes: 20 min. • Makes: 2 servings

• ½ cup water
• 4 ½ tsp. dried minced onion
• ⅔ cup condensed cream of potato soup, undiluted
• ½ cup shredded Swiss cheese
• ½ cup cooked wild rice
• ½ cup half-and-half cream
• 2 bacon strips, cooked and crumbled

In a small saucepan, bring water and onion to a boil. Reduce heat. Stir in the potato soup, cheese, rice and cream; heat through (do not boil). Garnish with bacon.

1 cup: 333 cal., 18g fat (11g sat. fat), 68mg chol., 835mg sod., 24g carb. (5g sugars, 2g fiber), 15g pro.

TIP

To cook wild rice on the stovetop, use 3 parts liquid (water or broth) to 1 part rice. Bring the liquid to a boil, add the rice and then simmer, covered, for 40-45 minutes. Fluff with a fork 5 minutes before it’s finished cooking.

When finished cooking, the kernels will have burst to show the cream-colored center. The rice may not absorb all the cooking liquid; be sure to drain before using.