Ingredients

• 3/4 cup dry wild rice, rinsed
• 2 1/2 cups water
• 2 strips thick-sliced bacon, diced
• 8 oz. mushrooms
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup all-purpose flour
• 2 Tbsp. dry sherry
• 4 cups chicken broth
• 1 tbsp chicken base
• 2 cups shredded cooked chicken
• 2 tsp. minced fresh thyme
• 1/2 cup milk
• 1/2 cup half and half
• Salt and black pepper to taste

Instructions

1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

Chicken & Wild Rice Soup

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine Universal

Servings 8 cups

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Ingredients

• ▢ 3 ?4 cup dry wild rice rinsed
• ▢ 21 ?2 cups water
• ▢ 2 strips thick-sliced bacon diced
• ▢ 8 oz. mushrooms
• ▢ 1/2 cup diced onion
• ▢ 1/4 cup diced carrot
• ▢ 1/4 cup diced celery
• ▢ 1/4 cup all-purpose flour
• ▢ 2 Tbsp. dry sherry
• ▢ 4 cups chicken broth
• ▢ 1 tbsp chicken base
• ▢ 2 cups shredded cooked chicken
• ▢ 2 tsp. minced fresh thyme
• ▢ 1/2 cup milk
• ▢ 1/2 cup half and half
• ▢ Salt and black pepper to taste

Instructions

• Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
• Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
• Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
• Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
• Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

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