Creamy Mushroom Wild Rice Soup
From: Andree, Saint-Henri de Levis, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1/4 pound [113 g] bacon, into fine dices
  • 1/2 cup [125 mL] chopped leek
  • 1/2 cup [125 mL] carrot dices
  • 1/2 cup [125 mL] celery dices
  • 2 cups [500 mL] red onion slices
  • 2 cups [500 mL] cleaned fresh mushroom slices
  • 2 ounces [60 mL] dry Sherry [optional]
  • 12 cups [3 L] chicken broth
  • 1 bouquet garni
  • 1 1/2 cups [375 mL] drained boiled wild rice
  • Brown bacon dices into a large casserole until crisp.
  • Remove bacon dices from casserole; reserve.
  • Brown together chopped leek along with carrot and celery dices into melted fat for 5 minutes.
  • Add red onion slices; brown for 5 minutes.
  • Add mushroom slices and brown for 1 minute more.
  • If desired, pour in dry Sherry before pouring in chicken broth.
  • Add bouquet garni.
  • Bring to a boil then leave to simmer for 15 minutes.
  • Mix in drained boiled wild rice and reserved crisp bacon dices.
  • Reheat soup until really hot, remove bouquet garni, and serve.