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Sherried Wild Rice Soup

Photo: James Carrier
Yield 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.

Ingredients

  • 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

Nutrition Information

  • 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

  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.

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

  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.

  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.

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