Wild Rice Soup VIII Recipe

Wild Rice Soup VIII Recipe

Ingredients:

Rice:
1 pint uncooked whole grain Minnesota Wild Rice
3 pints water
8 ounces diced onion
8 ounces diced celery

Soup:
12 ounces bacon
1 large onion, diced
2 large carrots, diced
6 stems celery, diced
1 tablespoon chicken base
Salt & pepper to taste
3 cups all purpose flour
2 cups water
1 pound medium mushrooms, sliced
2 quart whole milk
2 quart heavy cream

Instructions:
Soup Preparation: Add 1 pint of uncooked whole grain Minnesota wild rice to 3 pints of boiling water. Boil for approximately 20-25 minutes or until rice kernels open. In a 2 gallon heavy saucepan, fry bacon to a crisp consistency. Add diced carrots and cook about 5 minutes. Add diced onion and diced celery; cook about 5 minutes more, or until the vegetables appear translucent. Season with chicken base and salt and pepper. Add 2 cups of water and bring to a boil. Reduce heat. Gradually add 3 cups of flour, whisking until roux forms, about 5 minutes. Gradually stir in 2 quarts of heavy cream. Add milk until desired consistency is reached. Bring to a simmer. Add sliced mushrooms and the cooked wild rice mixture. Simmer 5 to 10 minutes more. DO NOT BOIL! Serve hot.