Wildest Rice Soup

1 Package wild rice mix
1/4 lb. bacon
2 cups chopped mushrooms
1 onion, diced
3 1/2 cups half and half
2 1/2 cups fat free chicken broth
2 cans reduced fat potato soup
8 oz. light Velveeta cubed

Cook rice, but omit seasoning packet
Cook bacon adn drain, reserving drippings
Saute mushrooms and onions in drippings
Add remaining ingredients and cooked bacon
Cook until cheese melts over med/low heat

Pesto Tortellini Soup
Serves: 4
1 cup chopped green onions (2 bunches)
3 (14.5 ounce) cans vegetable broth (chicken may be substituted)
1 (9-ounce) package fresh or frozen cheese tortellini
1 (9-ounce) package portabellas, rinsed and chopped
1/3 cup prepared pesto
Freshly grated or shredded Parmesan cheese

In a 5 quart saucepan, combine the broth and onions. Bring the mixture to a boil and add remaining ingredients, excluding Parmesan. Boil long enough that pasta is tender (check pasta package directions). Divide among bowls; sprinkle with Parmesan.

Lynne got this delicious recipe from her mother-in-law, Pat Borkowski.