Cream of Wild Rice Soup

 

2/3 cup wild rice

½ cup onion, diced

½ cup celery, diced

½ cup carrots, diced

3-4 strips bacon, diced

2 tablespoons butter

4½ cup chicken stock

½ teaspoon dried thyme

1 teaspoon dried crushed rosemary

1 ½ cup heavy cream

Beurre Manie (2 tablespoon flour and 1 tablespoon butter kneaded together)

salt

pepper

fresh parsley

Sauté rice, onion, celery, carrots, and bacon in butter until vegetables are tender and bacon is crisp, 3-4 minutes. Stir in stock and herbs, bring to a boil, reduce heat, and cover. Simmer until rice is tender, 30-40 minutes. Stir in cream, whisk in Beurre Manie until soup thickens. Season. Add more stock if soup appears too thick. Serve hot and garnish with chopped fresh parsley.

From: Wisconsin Herb Cookbook by Suzanne Breckenridge & Marjorie Snyder

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