Minnesota Wild Rice Soup

Eric has served this soup to EFN several times. It’s a great one from his mom.

Ingredients

• 8-8 1/2 cups chicken broth or stock

• 3/4 cup wild rice, rinsed

• 1 medium onion, chopped

• 2-3 stalks celery, chopped

• 1 large carrot, chopped

• 4 strips bacon, chopped

• 1/2 cup heavy cream

• 1 tbsp flour

• salt and pepper to taste

• parsley, chopped

Directions

​Saute the bacon in a Dutch oven or large pot over low heat until a lot of the fat renders.

Increase heat to medium; add wild rice and vegetables. Saute until the veggies are crisp-tender and the onions are partially translucent.

Add the chicken stock. Bring to a boil over high heat, then reduce heat, cover, and simmer until the rice is tender, roughly 40 minutes.

Mix flour into cream; add to soup. Stir to combine, and return to a simmer to thicken soup slightly.

Season to taste with salt and pepper; serve garnished with parsley.