Sherried Wild Rice Soup

Name: Sherried Wild Rice Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 113 grams bacon, diced; 237 milliliters dry sherry; 1 liters fat-skimmed chicken broth; 1 teaspoon fresh thyme leaves or dried thyme; 237 milliliters diced onion; 2 russet potatoes (about 1 lb. total); 10 servings Salt and pepper; 237 milliliters whipping cream; 237 milliliters wild rice

Sherried Wild Rice Soup is a gluten free soup. One serving contains 252 calories, 6g of protein, and 14g of fat. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of russet potatoes, salt and pepper, rice, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Meanwhile, scrub and peel potatoes.

Ingredients you will need

Potato

Cut into 1/2-inch chunks.

In same pan, combine potatoes, rice, onion, 4 cups broth, and thyme. Bring to a boil over high heat; reduce heat, cover, and simmer until rice is tender to bite, 1 to 1 1/4 hours.

Ingredients you will need

Potato

Broth

Onion

Thyme

Rice

Equipment you will use

Frying Pan

Add remaining 2 cups broth, sherry, and whipping cream. Bring to a boil over high heat, mashing any potato chunks against the side of the pan with a spoon. Reduce heat and simmer to blend flavors, stirring occasionally, about 10 minutes.

Ingredients you will need

Whipping Cream