Wild Rice Soup

By Alison Needham

Wild Rice SoupI love to have soup for dinner, and so do the kids. I've found it's a great way to sneak some extra veggies into their diet, and they always enjoy dipping crackers or French bread into the broth. This creamy concoction, more sophisticated than regular chicken and rice soup, gets lots of deep flavors from the mushrooms and wild rice, so it's equally enjoyable for the adults in the family.


  • 4 slices thick-cut bacon, diced
  • 1 cup chopped onion
  • 4 carrots, halved lengthwise and sliced
  • 2 celery sticks, halved lengthwise and sliced
  • 1 teaspoon each salt and pepper
  • 8 ounces sliced crimini mushrooms
  • 1 quart chicken broth, good quality
  • 2 cups cubed cooked chicken
  • 3 cups cooked wild rice
  • 1/2 cup heavy cream
  • 1/4 cup dry sherry, optional


  1. Heat a large stockpot over medium low heat. Add bacon and fry until bacon is crisp and fat is rendered, about 5 minutes. Remove from pan with a slotted spoon and set aside.
  2. To the fat add onion, carrots, celery, salt and pepper and sauté, stirring occasionally until tender and translucent, about 7-8 minutes. Add mushrooms and cook for 5 minutes more. Stir in chicken broth, raise heat, and bring to a simmer. Reduce heat to low, cover and simmer for 15 minutes.
  3. Uncover, and stir in chicken and cooked wild rice. Continue to cook until heated through, about 5 minutes. Stir in heavy cream and sherry, if using. Simmer an additional 5 minutes. Taste for seasoning. Ladle into bowls and top with crispy bacon.

*Ingredient Tips
Look for packages of pre-cooked wild rice at your grocery store.