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Sherried Wild Rice Soup





Yields
Makes about 9 cups; 8 to 10 servings

Notes: If making up to 1 day ahead, cover soup and bacon separately and chill airtight; to reheat soup, stir occasionally over medium-high heat until steaming.

Sherried Wild Rice Soup




Photo: James Carrier
 1/4 pound bacon, diced
 2 russet potatoes (about 1 lb. total)
 1 cup wild rice
 1 cup diced onion
 6 cups fat-skimmed chicken broth
 1 teaspoon fresh thyme leaves or dried thyme
 1 cup dry sherry
 1 cup whipping cream
  Salt and pepper
Step 1
1

In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.

Step 2
2

Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.

Step 3
3

In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.

Step 4
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, stirring occasionally, about 10 minutes.

Step 5
5

Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 236Calories from Fat 35
% Daily Value *
Total Fat 9.2g15%

Saturated Fat 5.2g26%
Cholesterol 29mg10%
Sodium 111mg5%
Total Carbohydrate 22g8%

Dietary Fiber 1.8g8%
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.