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Ingredients
| wild rice: 2/3 cup |
| onions (chopped): 1/2 cup (diced) |
| celery (chopped): 1/2 cup (diced) |
| carrots (grated): 1/2 cup (diced) |
| bacon: 4 strips (diced) |
| salted butter: 2 Tbl |
| chicken stock: 4 1/2 cups |
| dried thyme (leaves): 1/2 tsp |
| fresh rosemary: 1 tsp (crushed) |
| heavy whipping cream (fluid): 1 1/2 cups |
| all-purpose flour (unsifted): 1 Tbl |
| salted butter: 1 Tbl |
Cream of Wild Rice Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
- Saute rice, onion, celery, carrots and bacon in butter until crisp tender, 3-4 minutes; stir in stock and herbs, bring to a boil, reduce heat and cover; simmer until rice is tender,40-45 minutes.
- Stir in cream.
- Knead together the flour and butter for the beurre manie and whisk the mixture into the soup until soup thickens; season; add more stock if soup is too thick.
- Serve hot.