Fantastic. Flavorful, rich, just plain yummy!
Sherried Wild Rice Soup
Photo: James Carrier
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.
Yield: Makes about 9 cups; 8 to 10 servings
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Amount per serving
- Calories: 236
- Calories from fat: 35%
- Protein: 9.6g
- Fat: 9.2g
- Saturated fat: 5.2g
- Carbohydrate: 22g
- Fiber: 1.8g
- Sodium: 111mg
- Cholesterol: 29mg
- 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
- 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.
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