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
Recipe from Sunset

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Nutritional Information

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. 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. 2. Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks.
  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.
  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.
  5. 5. Ladle soup into bowls. Top equally with cooked bacon. Add salt and pepper to taste.
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