October 3, 2011

Wild Rice Soup

Soups, Salads And Starters

15 mins.

2 minutes

“Wild rice adds a nutty flavor to this cheesy, creamysoup that’s accented with bacon and onion.Every spoonful is a delight.”

1
Place the rice and 31/2 cups water in a large saucepan. Bring to a boil. Reduce heat. Cover and simmer until the rice is tender and the water is absorbed, 15–20 minutes.
2
Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until crisp and browned on both sides, about 5 minutes. Transfer to a cutting board, leaving the bacon drippings in the skillet. Chop the bacon. Set aside.
3
Add the onion, celery and carrots to the skillet. Cook, stirring occasionally, until softened, 8–10 minutes.
4
Place the rice, bacon, onion, celery, carrots, soup, broth, Cheddar, half-and-half and pepper in a 4- or 5- quart slow cooker. Cover andcook on the High heat setting until heated through, 2–3 hours. Serve.

Serve for lunch with warm, crusty French rolls and butter, or as a starter for a hearty mid-winter meal.

• To make this soup into a satisfying one-dish meal, add 2 cups chopped cooked chicken to the slow cooker in Step 4.

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