A Minnesota Recipe

Cheezy Chicken Wild Rice Soup

1 32-oz carton chicken broth
1/2 Cup uncooked wild rice (the real stuff you buy from the Native Americans, if you can get it)
1 Cup cubed or shredded cooked chicken
1 small chopped onion
2 cloves minced garlic
1 can cream of mushroom soup
1 cup shredded American cheese (or cubed, whatever works--it's just going to be melted anyway)
1/4 cup bacon bits
salt
fresh cracked pepper

In a large saucepan, cook wild rice in chicken broth (30-45 minutes, according to directions on container). Add chicken, onion, and garlic. Simmer until onions are cooked; about 15 minutes. Add cream of mushroom soup and blend; a large wire whisk works well. Slowly add American cheese and blend as it melts. Stir in the bacon bits. Salt and pepper to taste.