Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 T Corn-oil margarine

¬ lb. Canadian bacon cut into «" thick pieces (I would use tofu) ¬ lb.
fresh mushrooms, sliced 1 large onion, chopped 1 clove garlic, minced
2 tbls. unbleached flour 2 cups low fat milk 1 « lbs. potatoes,
peeled, boil and diced 4 cups cooked wild rice (1 cup uncooked) «
tsp. salt ¬ tsp. ground white pepper 4 oz. fat-reduced sharp Cheddar
cheese, grated 1. Melt the margarine over medium heat in a large
kettle. Add the bacon (tofu) mushrooms, onion, and garlic and cook
until the onion is soft about 10 minutes. Add the flour and cook,
stirring for 1 minute. Slowly pour in the milk and stock. Cook,
stirring occasionally, until the soup is slightly thickened, about 15
minutes. 2. Combine 1 cup of the diced potatoes with several tbls. of
the soup liquid in a blender and blend until smooth. Pour back into
the soup and stir in the remaining potatoes, the rice, salt, and
white pepper. Add the grated cheese a little at a time until all the
cheese is melted and the soup is warmed through. Makes about 10 cups.
From the book: "Cook It Light" by Jeanne Jones AR/95

Submitted By APRIL ROCHE On 01-03-95

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