This is the most amazing and easy soup to make….complete “Winter in Minnesota” comfort food! My former college roommate, Traci Bangerter, shared this recipe with me. It was her mom’s recipe. Cheers to Lois Bangerter, may she rest in peace.
Ingredients:
3/4-1 cup wild rice, uncooked
1 lb bacon (or ham)
1 medium onion, I have been using shallots instead of yellow onion and I think my gut tolerates it better
2 cans Cream of Potato soup
2 cans Cream of Chicken soup
12oz Velveeta cheese, yes, seriously Velveeta…I think we can maybe work on another option to substitute for this -but it sure does melt well
Salt and Pepper to taste
1 (10oz) package frozen peas
1 qt Half and Half
1 qt Milk
Directions:
Cook wild rice according to package directions. Be sure to keep the rice completely covered with water at all times. You may end up adding extra water before it is completely cooked.
Brown bacon in a dutch oven or large kettle, drain. Brown chopped onion (or shallots) in some of the remaining bacon fat in the same kettle. Add remaining ingredients to the bacon and onions. Stir occassionally to keep from sticking to pan. Add the peas in last (about 30min to 1 hour before serving) to help them stay firm and green. You can adjust the amount of milk or cream to desired thickness.
Serves 8-10.
This recipe is excellent for freezing or storing in refridgerator and reheats well on cold days. I usually make a big batch so we have it for leftovers.
We served this to family for Christmas Eve this year and even the kids ate it!
I would not say it is Low FODMAPs, as it has all the dairy, shallots, peas etc so take care if you do not tolerate lactose or fructans well.
To God be the Glory!
Thought for the day: From Proverbs 28:19. “Whoever works his land will have plenty of bread, but he who follows worthless pursuits will have plenty of poverty.”
Happy Sunday and regards to the memory of Dr Martin Luther King!
Guiding Grains 