Instructions

Rinse the wild rice under cold water and drain it.

In a large pot, bring the chicken or vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender. Drain any excess liquid and set the rice aside.

In a separate large pot, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon from the pot and set it aside, leaving the bacon grease in the pot.

Add the butter to the pot with the bacon grease. Once melted, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, or until the vegetables are tender.

Add the sliced mushrooms to the pot and cook for an additional 5 minutes.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Gradually add the milk to the pot, stirring constantly to prevent lumps from forming.

Add the cooked wild rice, thyme, bay leaf, and the cooked bacon to the pot. Stir to combine.

Simmer the soup for 15-20 minutes, stirring occasionally, until it thickens slightly.

Stir in the heavy cream and season with  Tone’s rosemary garlic seasoning, sea salt and pepper to taste.

Remove the bay leaf before serving. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soup page.