Cream Of Minnesota Wild Rice Soup

Recipe Ingredients

		Salt - as needed
3/4 cup	120g / 4.2oz	Wild rice
1 cup	198g / 7oz	Butter - (2 sticks)
1 cup	62g / 2.2oz	Flour
6 cups	1422ml	Chicken stock - (to 8)
1/4 lb	113g / 4oz	Bacon - finely diced
1		Onion - chopped
1/2 lb	227g / 8oz	Carrots - chopped
4		Celery stalks - diced
1/2 lb	227g / 8oz	Mushrooms - sliced
2 tablespoons	30ml	Diced red pimentos
1		Bay leaf
1 tablespoon	15ml	Chopped fresh thyme leaves - (to 2)
		Freshly-ground black pepper - to taste
2 cups	474ml	Half-and-half

Recipe Instructions

Bring 2 cups of salted water to boil in a saucepan. Add the rice and simmer, covered, until the rice is tender but still has some bite to it, 35 to 40 minutes. It will not absorb all the water. Drain.

Meanwhile, melt the butter in a skillet over low heat. Add the flour and blend well. Cook, stirring, until light golden, 8 to 10 minutes. Be careful it doesn't brown.

Heat 6 cups of the chicken stock to a simmer in a large saucepan. Whisk in the flour mixture until smooth. Strain the mixture.

Wipe the pan clean and heat over medium-high heat. Add the bacon and cook until almost crisp, 5 to 6 minutes. Stir in the onion, carrots, celery and mushrooms. Cook until tender, stirring occasionally, 10 minutes. Stir in the pimentos, bay leaf and thyme. Season to taste with salt and pepper.

Add the stock mixture and wild rice to the pot. Simmer over medium-low heat, 20 to 30 minutes, adding more stock if the soup becomes dry. Stir in the half-and-half and heat to serving temperature. The soup will be thick. Adjust the salt and pepper to taste. Remove the bay leaf before serving.

This recipe yields 12 servings.

Each serving: 311 calories; 366 mg sodium; 62 mg cholesterol; 24 grams fat; 14 grams saturated fat; 18 grams carbohydrates; 7 grams protein; 1.92 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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