Wild Rice Soup (Print Version)

# Ingredients:

01 - 1 cup dry wild rice.
02 - 8 oz thick-sliced bacon, diced.
03 - 2 tbsp unsalted butter.
04 - 1 lb boneless skinless chicken breasts.
05 - 8 oz button mushrooms, sliced.
06 - 1½ cups diced onions.
07 - ½ cup diced celery.
08 - ½ cup diced carrot.
09 - 1 tbsp minced fresh garlic.
10 - ⅓ cup all-purpose flour.
11 - 1 tbsp dried thyme.
12 - ½ cup dry sherry.
13 - 4 cups low-sodium chicken broth.
14 - 1½ cups half-and-half.
15 - ¾ cup sliced scallions.
16 - ¾ cup sliced almonds, toasted.

# Instructions:

01 - Cook wild rice according to package.
02 - Cook bacon until crisp, reserve 2 tbsp drippings.
03 - Melt butter with drippings.
04 - Brown seasoned chicken 5 minutes per side.
05 - Shred chicken when cool.
06 - Cook mushrooms until liquid evaporates.
07 - Add vegetables, cover and cook 5 minutes.
08 - Add flour and thyme, cook 2 minutes.
09 - Deglaze with sherry.
10 - Add broth, simmer 10 minutes until thick.
11 - Stir in half-and-half, chicken, rice.
12 - Top with scallions, almonds, bacon.

# Notes:

01 - Start rice first as it takes longest.
02 - Brown chicken well for extra flavor.
03 - Don't overcook rice.

Back