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CathyZ from Kauai

My favorite creamy Wild Rice Soup with Bacon

Veteran Member
3833 posts
Joined: Dec 10, 2005


Posted to Thread #29359 at 3:38 pm on Jan 13, 2017


lb thick sliced bacon, diced:
1 large onion, finely chopped
2 cloves garlic, chopped
2/3 c raw wild rice
1 /2 c carrots, diced
1 /2 c celery, finely cut
1 / 2 c. sliced or chopped mushrooms
5 c chicken broth
1-1/2 c half & half
1 tsp thyme
1 tsp pepper
3 tbsp butter, softened
3 tbsp flour
salt, pepper to taste
1 /2 c parmesan cheese (if needed for flavor)
1 /3 c sherry

Fry bacon. Drain and reserve 2 tbsp fat. Saute rice, onion, carrots, garlic, mushrooms and celery in bacon fat for five minutes. Return bacon to the pot. Stir in the broth, add the thyme and pepper. Heat, stirring constantly, to boiling. Reduce heat. Simmer covered, stirring occasionally, until rice is tender, about 40 minutes. Stir in the cream. Mix the butter and flour together and whisk into the soup. Cook, stirring constantly, until the soup thickens and bubbles, about 1 minute. Season to taste, add sherry. Add the parmesan if the soup needs more body. Serves 4.

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