- 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
- calories 236
- caloriesfromfat 35 %
- protein 9.6 g
- fat 9.2 g
- satfat 5.2 g
- carbohydrate 22 g
- fiber 1.8 g
- sodium 111 mg
- cholesterol 29 mg
How to Make It
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.
Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.
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.
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.
Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.