Creamy Potato & Wild Rice Soup

6 strips bacon
1 small onion, chopped
2 cups cooked wild rice
3 cups chicken stock
2 cans (10.75 oz each) cream of potato soup
½ cup sliced fresh mushrooms
2 cups shredded cheddar cheese
2 cups half & half

Combine first 6 ingredients in large saucepan; simmer 20-30 minutes. Turn off heat. Gently pour in remaining ingredients; stir until cheese melts.

6 servings.

Note: can also be prepared using fat-free half & half and 1 cup shredded cheddar cheese.

David Comer is the CEO of Red Lake Inc., the parent company of Red Lake Farms. In the late 1960’s, the Red Lake Band of Chippewa began developing wild rice paddies adjacent to Lower Red Lake on reservation land. In 1972, they had 80 acres in production with another 130 acres ready to seed the following year. Although the Red Lake Band discontinued this location after a few years, it maintained an interest in cultivating wild rice and purchased wild rice farms in 1994 and 2000. The Red Lake Band of Chippewa cultivated 800 acres in 2021, expanding to 1,080 for 2022. Another expansion is planned for 2023. The farm is operated by a 3-man crew, each with many years farming experience. The farm is overseen by Red Lake Inc.

Red Lake Farms sells its wild rice production, both domestically and internationally, through Red Lake Nation Foods. Red Lake Nation Foods has 5 full time and 2 part-time employees and, in addition to selling wild rice, produces a variety of jams and jellies as well as bottling varieties of syrup. It is a re-seller for many other products including coffee, fish batter, birch bark creations, teas, and sage, just to name a few. They also create gift baskets of many sizes.

The parent company, Red Lake Inc., is expanding their presence in the wild rice market with the purchase of KC’s Best Wild Rice in Bemidji, MN, in 2021. KC’s Best purchases wild rice from area farmers and Red Lake Farms.

Recipe compliments of the Minnesota Cultivated Wild Rice Council