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Sherried Wild Rice Soup


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Sherried Wild Rice Soup 0 Picture


  • 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


Servings 8


Step 1

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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