Wild Rice & Mushroom Soup with Almonds

By khojnicki

Ingredients

• Garnishes:
• 1 tbsp EVOO
• 6 oz bacon, thinly sliced crosswise
• 1 lb button mushrooms, quartered
• 1 large yellow onion, cut into medium dice
• 3 medium ribs celery, cut into medium dice
• 1 large carrot, cut into medium dice
• 1/2 c wild rice
• 6 c chicken broth
• 1 smoked ham hock
• 15 sprigs thyme, 10 sprigs flat leaf parsley, 6 sprigs sage and 1 bay leaf tied together with twine
• 5 tbsp unsalted utter
• 1/2 c all purpose flour
• Kosher salt and freshly ground black pepper
• 1 1/2 c heavy cream
• 2 oz slivered almonds, toasted
• 1/4 c thinly sliced chives

Preparation

Step 1

Heat the oil in a dutch oven over medium high heat. Add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 5 mins. Add the mushrooms, stir well to coat in the bacon fat, and then spread out in an even layer. Brown the mushrooms on one side without disturbing them, 4-6 mins. Stir in the onion, celery, carrots; let cook until the onions are soft, about 5 mins. Add the rice, stirring to coat. Stir in the chicken broth, ham hock and herb bundle. Bring to a boil and then reduce the heat and maintain a gentle simmer. Cook, uncovered, until the rice is tender, but still firm, 30-40 mins.

Meanwhile, melt butter in a small heavy-based saucepan over medium high heat, add flour and whisk until roux darkens to a caramel color, 2-3 mins. Set aside.

Once the rice is cooked, discard the herbs. Fish out ham hock, shred the meat off of the bone and discard the bone. Return the soup to the boil and whisk in the roux a little at a time. Season with salt and pepper.

When ready to serve, stir in the cream and adjust the seasoning. Garnish with the almonds and sliced chives.