Transitions

Somehow Fall has slipped by in the blink of an eye.

Last week, on an especially dreary day, all of my co-workers & I were wearing shades of black or grey. Subconsciously mourning summer. Regretfully preparing to embrace long commutes, snow & ice, and on the bright side, comfort food.

I'm really not a big fan of change. But, have learned there's not much I can do about it. So. Here we go.

As we transition into Winter and through new changes, I'll share an easy recipe for some yummy Cheesy Potato Wild Rice Soup w/ Bacon - requested by a new twitter friend, Sara - @sara__marie.

Cheese & Potato Wild Rice Soup

1/2 cup wild rice, uncooked

1-1/2 cups water

1/2 pound bacon, cut in pieces

1/4 cup chopped onion

2 10-3/4 -ounce cans cream of potato soup (dilute w/ 1 can liquid - 1/2 milk; 1/2 water)

1 quart mild

2-1/2 cups grated American cheese

Carrot curls (Garnish)

Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed above. Stir in milk (1 qt.) bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yield: 8-10 servings