Wild Rice, Cheese, and Bacon Soup


1 C Wild Rice

1 medium Yellow Onion chopped

1 lb Bacon Sausage

2 cans Cream of Mushroom Soup

2 cans Cream of Potato Soup

1 can of Evaporated Milk and 1 can of water

1 lb of Velveeta cubed

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Wild Rice, Cheese, and Bacon Soup

Dec 17, 2022Brian Witmer
Contributed By: Adventures in Freeze Drying

This Recipe will make 2 medium trays and 1 large serving*


  1. Cook onion in a little bit of chicken broth until caramelized, cook bacon sausage until done, drain and rinse very thoroughly
  2. Cook wild rice with 1¼ C water in an Instant Pot on high pressure for 3-4 minutes and naturally release for 10 minutes, or follow conventional directions to cook the wild rice. 
  3. Combine all ingredients in a slow cooker on low heat, stirring occasionally, until all cheese is melted.
  4. Spread evenly on a parchment lined tray, use dividers set to 10 portions, cover with a lid and freeze until solid. 
  5. Remove lid, and freeze dry. 
  6. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

36 hours


Use ¾ C - 1 C of boiling water per 2 portions of soup. Add boiling water to the soup, stir until it looks creamy, cover and let sit for 2-5 minutes, stir and eat.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.


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