Wild Rice Soup With Bacon

• 2 to 3 strips bacon
• 2/3 c. wild rice, rinsed
• 1/2 c. chopped onion
• 1/2 c. carrots
• 1/2 c. celery
• 4 to 4 1/2 c. chicken stock
• 1 to 1 1/2 c. heavy cream
• 1 Tbsp. butter
• 1 Tbsp. flour
• salt and white pepper
• 2 Tbsp. parsley

1. Fry bacon; drain and reserve 2 tablespoons fat.
2. Saute rice, onion, carrots and celery in bacon fat for 5 minutes.
3. Return bacon to kettle, stir in 4 cups stock.
4. Heat, stirring constantly, to boiling; reduce heat.
5. Simmer, covered, stir constantly until rice is tender, about 40 minutes.
6. Stir in 1 cup of cream.
7. Mix the butter and flour; whisk in soup, cook, stirring constantly until the soup thickens and bubbles, about 1 minute.
8. Stir in part or all of the remaining 1/2 cup stock and 1/2 cup cream, if a thinner soup is desired.
9. Season to taste with salt and pepper.
10. Sprinkle with parsley before serving.
11. Makes approximately 8 cups.

bacon, wild rice, onion, carrots, celery, chicken stock, heavy cream, butter, flour, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855820 (may not work)