3/4 lb. bacon
1 onion
3 can cream of potato soup
1 c. wild rice, cooked
2 (8 oz.) cans mushrooms in juice
2 c. water
2 c. shredded American cheese
1/2 c. white wine
2 c. half & half
Fry bacon until crisp. Crumble bacon and set aside to drain. Chop onion; sauté in bacon grease. Add rest of ingredients into a soup pan. Add onion and crumbled bacon. Salt and pepper, to taste.
Sandy Hapka