It seems every month is a ____ month, i.e. Ice Cream, Cheese, Chocolate and January is no different. SOUP is the dish of the month for January. Makes perfect sense to me to help take the chill off those cold and damp days and nights.
This hearty Wild Rice Soup should do just the trick! YUM!!!
Hearty Wild Rice Soup!
4 slices thick-cut bacon, diced
1 cup chopped onion
4 carrots, halved lengthwise and sliced
2 celery sticks, halved lengthwise and sliced
1 teaspoon each salt and pepper
8 ounces sliced crimini mushrooms 1 quart chicken broth, good quality 2 cups cubed cooked chicken
3 cups cooked wild rice
1/2 cup heavy cream
1/4 cup dry sherry, optional
1. Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.
2. To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally
until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.
3. Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.