CREAMY WILD RICE SOUP

 

Cook Chef's Top Blend according to directions on bag; set aside. Fry bacon, let cool and crumble. Sauté mushrooms and onions in butter. Put milk and cheese in a large kettle and heat slowly. Add rice, bacon, mushrooms and onions. Grate carrot for color and add to soup. Season with pepper. Heat until cheese melts and then thicken with cornstarch and water.

Garnish with parsley and red pepper. Serve with hard rolls.