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Ingredientes
- Salt as needed
- 3/4 c. wild rice
- 1 c. butter - (2 sticks)
- 1 c. flour
- 6 c. chicken stock - (to 8)
- 1/4 lb bacon finely diced
- 1 x onion minced
- 1/2 lb carrots minced
- 4 x celery stalks diced
- 1/2 lb mushrooms sliced
- 2 Tbsp. diced red pimentos
- 1 x bay leaf
- 1 Tbsp. minced fresh thyme leaves - (to 2) Freshly-grnd black pepper to taste
- 2 c. half-and-half
Direcciones
- Bring 2 c. of salted water to boil in a saucepan. Add in the rice and simmer, covered, till the rice is tender but still has some bite to it, 35 to 40 min. It won't absorb all the water. Drain.
- Meanwhile, heat the butter in a skillet over low heat. Add in the flour and blend well. Cook, stirring, till light golden brown, 8 to 10 min. Be careful it doesn't brown.
- Heat 6 c. of the chicken stock to a simmer in a large saucepan. Whisk in the flour mix till smooth. Strain the mix.
- Wipe the pan clean and heat over medium-high heat. Add in the bacon and cook till almost crisp, 5 to 6 min. Stir in the onion, carrots, celery and mushrooms. Cook till tender, stirring occasionally, 10 min. Stir in the pimentos, bay leaf and thyme. Season to taste with salt and pepper.
- Add in the stock mix and wild rice to the pot. Simmer over medium-low heat, 20 to 30 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 218 | 66% |
| Total Fat 24.73g | 31% |
| Saturated Fat 14.12g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 415mg | 17% |
| Potassium 386mg | 11% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.07g | 1% |
| Protein 7.13g | 11% |
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