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This is another hearty soup for cooler weather. My husband says this is the best soup I have ever made. The sherry for garnish adds a wonderful flavor. 2 cups water 1/2 cup wild rice 1/4 pound bacon, diced 1/3 cup diced celery 1/2 cup diced onion 12 ounces fresh mushrooms, sliced 14 ounces chicken broth 3 or 4 cans cream of mushroom soup milk, to taste l teaspoon Beau Monde seasoning freshly ground black pepper 2 cups diced cooked chicken Garnish: dry sherry (optional) Bring water to boil in large dutch oven. Add rice; cover and cook over low heat for approx. 45 minutes, or according to package directions, until tender. While rice is cooking, fry bacon and drain. Saute onions, celery and mushrooms in small amount of oil or butter. Drain. Add bacon, sauteed vegetables, chicken broth, mushroom soup, milk and seasonings to the cooked rice. Add cooked chicken. Simmer at least 20 minutes, or longer. Add approx. 2 tablespoons sherry to the soup just before serving; or add a few drops of sherry to each bowl when serving. Simmering improves the flavor of this tasty soup. It is especially good reheated. Enjoy! Questions? Comments? Click here to contact me! |
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