Wild Rice Soup
This is my husbands favorite soup. I serve it with a green salad and a warm loaf of french bread.
Ingredients
3 slices bacon, low sodium (I have used pancetta too)
1 cup of rotisserie chicken, shredded ( I have used leftover smoked chicken as well)
1 1/4 cup carrot
1 1/4 cup celery
1 tbsp garlic
1 8 ounce can of sliced mushrooms
1 1/3 tbsp thyme, fresh or dried
1 cup yellow onion
10 cups chicken stock, low sodium
1 cup wild rice, dry
1/8 cup all-purpose flour
1 1/2 tsp black pepper, freshly ground
1 1/2 tsp salt
6 tbsp butter, unsalted
1 cup heavy cream ( I have used milk but it will be lighter)
Instructions
Melt 4 tablespoons of butter over medium heat in a soup pot. Add the onion, celery, garlic, and carrot and stir until well mixed. Cook for 6 minutes, stirring occasionally.
Add spices and canned mushrooms keep stirring.
Reduce the heat to medium-low and sprinkle the flour on the vegetables. Use a wooden spoon to mix the flour, then cook the flour for 3 minutes. This will help thicken the soup.
Add the wild rice, and keep stirring for a minute to toast it.
Slowly pour in the chicken stock, stirring constantly to prevent lumps. Stir in the crumbled bacon, and the chicken, then cover and bring to a boil. Turn the heat down to medium-low and simmer for 30 minutes to cook the wild rice.
During the last 5 minutes of cooking, taste it. If desired, add ¼ teaspoon salt and black pepper and 1 ½ teaspoons more of thyme leaves.
Pour in the heavy cream. Stir until it is well incorporated.
Notes
Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories | 381 | |
| % Daily Value* | ||
| Total Fat 20g | 26% | |
| Cholesterol 65.7mg | 22% | |
| Sodium 947.5mg | 41% | |
| Total Carbohydrate 33.6g | 12% | |
| Sugars 8.3g | ||
| Protein 17.6g | 35% | |
|
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