Tomato Wild Rice Bisque

1/4 cup finely chopped onion
4 tbsp butter
1/3 cup flour
4 cups Swanson Chicken Broth
1 can (28 oz) crushed tomatoes with puree
2 cups cooked wild rice
1/3 cup cooked, crumbled bacon (about six slices)
1 tsp salt
1 tbsp sugar
1/4 cup finely sliced fresh basil or 1 tbsp dried basil
freshly ground pepper, to taste
1/2 cup half and half

In large saucepan, sauté onion in butter. Add flour, stirring until bubbly; gradually stir in broth. Cook over medium heat, stirring constantly until mixture boils. Stir in remaining ingredients; heat through - do not boil.

Recipe compliments of the Minnesota Cultivated Wild Rice Council