Wildest Rice Soup

• 1 (6.2-ounce) package long-grain and wild rice mix
• 1 pound bacon, diced
• 2 cups chopped fresh mushrooms
• 1 large onion, diced
• 3 3/4 cups half-and-half
• 2 1/2 cups chicken broth
• 2 (10 3/4-ounce) cans cream of potato soup, undiluted
• 1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1. Cook wild rice mix according to package directions, omitting seasoning packet; set aside.
2. Cook bacon in a Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
3. Saute mushrooms and onion in drippings until tender; stir in rice, bacon, half-and-half, and remaining ingredients. Cook over medium-low heat, stirring constantly, until soup is thoroughly heated and cheese melts.
4. Note: To lighten, decrease bacon to 1/4 pound, reserve 2 teaspoons drippings and use fat-free half-and-half, fat-free chicken broth, reduced fat cream of potato soup, and light cheese product.

longgrain, bacon, fresh mushrooms, onion, chicken broth, cream of potato soup, cheese

Taken from www.myrecipes.com/recipe/wildest-rice-soup (may not work)