Hot batch at our house. It makes a great hearty soup for a cold rainy day such as this. The house smells great and I have some to share with a friend who needs care. Some of the adjustments I did to the recipe are:
Uncle Bens 90 second rice. I used two bags. I cooked my chicken(3 breasts) in butter and a rosemary citrus seasoning I have. Then I chopped it up for my soup. This adds great flavor. I laid some chicken aside for Sophie and Vivi to eat for dinner. They really liked it. Every time I start to chop carrots or celery for soup. Vivi loves to come in and steal a stalk of it. She watches me cook, tells me stories and chomps away. What a great way to eat veggies:) When she gets older I can't wait to get her in there with me chopping and chomping:)
Wild Rice Soup
Hands-On Time: 20min
Ready In: 1h 20min
Yield: 4-6 servings
Ingredients
- 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
Directions
- 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 TipsLook for packages of pre-cooked wild rice at your grocery store.
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