RECIPE: Cream of Chicken and Wild Rice Soup (with bacon)

I made this soup when it was rainy and cold outside and it was REALLY good!

1 1/2 sticks butter
1 large onion, chopped
3 cups chopped celery
2 cups sliced mushrooms
1/4 cup all-purpose flour
Salt and pepper to taste
2 1/2 cups whole milk (I used 2% and it was fine)
1 1/2 cups half-and-half
1 package long grain wild rice, cooked (I used Uncle Ben’s)
2 cups chicken, cooked and shredded
3 strips cooked bacon chopped or torn up

In a large pan, melt one stick of butter and add onions, celery, and mushrooms. Cook the veggies until tender. In a large saucepan, melt the remaining butter and add the flour, salt, and pepper – blending together. Cook for 1 minute, stirring constantly. Slowly add the milk and half-and-half. Cook over medium heat until thickened, stirring constantly. Add the mushroom mixture, cooked rice, and shredded chicken. Simmer for approximately 15 to 20 minutes.

**I made it this way originally. The next day I heated the soup up with the cooked bacon and it added a lot of flavor to the soup.**

Here is a funny video about bacon (funny thing is – it’s true!) presented by comedian Jim Gaffigan: