Sherried Wild Rice Soup

Sherried Wild Rice Soup
Sherried Wild Rice Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    lb bacon diced

  • 2

    russet potatoes (about 1 lbs)

  • 1

    C wild rice

  • 1

    C diced onion

  • 6

    C chicken broth

  • 1

    t fresh thyme leaves or dried thyme

  • 1

    C dry sherry

  • 1

    C whipping cream

  • salt and pepper

Directions

1. In a 4-5 qt pan over high heat, stir bacon frequently until crish, about 5 minutes. With a slotted spoon, tranfer bacon to paper towles to drain. Discard drippings from pan. 2. Meanwhile, scrub and peel the potates. Cut into 1/2 inch chunks. 3. In same pan, combine potatoes, rice, oion, 4 C broth and thyme. Bring to a boil over high heat; reduce heat, cover and simmer until rice is tender, about 1 to 1 1/2 hours. 4. Add remaining 2 cups broth, sherry and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, about 10 minutes. 5. Ladle soup into bowls, top with bacon.

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