<snip>

A few months ago, Dawn posted a wild rice soup recipe that I liked
quite a bit -- it's very cheesy, in a good way:

Wild Rice Soup

Adapted from Dawn (RFC) and Recipetips.com

4 slices of bacon, cut into small pieces
4 tablespoons onion, minced
2 T. flour
2 T. butter
2 cups milk
1 C. strong chicken stock, from jarred paste or boullion cube
4 oz. American cheese, cubed
4 oz. medium cheddar cheese, shredded
1 cup steamed wild rice (1/4 c. raw), can be done day before
Salt and pepper
1 T. sweet paprika (Optional)
A couple of shots of hot sauce

In a skillet, sauté the bacon pieces until lightly browned. Add
onion, continue cooking until the bacon is crisp and onions are
browned. Remove pan from heat, set aside.

In a large saucepan, make a roux with flour and butter, cooking
a minute or so, until it beings to turn golden. Whisk in 1 cup of
milk and stir until smooth. Slowly add a 2nd cup of milk and continue
stirring. Add chicken stock. Keep stirring, making sure that
everything stays smooth. Slowly add cheeses, allowing some melting
between additions. Add the bacon, onions, and rice, and cook on low
to medium-low heat for 10 to 12 minutes until hot and bubbly and the
cheese has fully melted. Season the soup with salt and pepper; add
paprika if desired. Additional milk can be added if the consistency
of the soup is too thick. Serves 3-4.

--
Jani in WA