Wild Rice Soup
By Alison Needham
4 slices thick-cut bacon, diced
1 cup chopped onion
4 carrots, halved lengthwise and sliced
2 celery sticks, halved lengthwise and sliced
1 teaspoon each salt and pepper
8 ounces sliced crimini mushrooms
1 quart chicken broth, good quality
2 cups cubed cooked chicken
3 cups cooked wild rice
1/2 cup heavy cream
1/4 cup dry sherry, optional
Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.
To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.
Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.
*Ingredient Tips
Look for packages of precooked wild rice at your grocery store.
~*Piper*~
http://groups.yahoo.com/group/Seasonal-Recipes/
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