Minnesota Wild Rice Soup
Adapted from Peggy Seidel's recipe! Goes *very* well with dinner rolls!
Ingredients
- 8-8 1/2 cups chicken broth or stock
- 3/4 cup wild rice, rinsed
- 1 medium onion, chopped
- 2-3 stalks celery, chopped
- 1 large carrot, chopped
- 4 strips bacon, chopped
- 1/2 cup heavy cream
- 1 tbsp flour
- salt and pepper to taste
- parsley, chopped
Directions
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Saute the bacon in a Dutch oven or large pot over low heat until a lot of the fat renders.
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Increase heat to medium; add wild rice and vegetables. Saute until the veggies are crisp-tender and the onions are partially translucent.
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Add the chicken stock. Bring to a boil over high heat, then reduce heat, cover, and simmer until the rice is tender, roughly 40 minutes.
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Mix flour into cream; add to soup. Stir to combine, and return to a simmer to thicken soup slightly.
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Season to taste with salt and pepper; serve garnished with parsley.
Notes
- To help speed up cooking, pre-chop the veggies and ingredients the day before.