Wild Rice Soup

• 1/2 gal. cream base
• 1 qt. cream or half and half for thinning
• 1/2 c. dry sherry
• 10 slices bacon, chopped
• 1 large onion, chopped
• 1/2 lb. fresh mushrooms, sliced
• 1/2 c. butter
• seasoning salt and white pepper to taste
• 2 stalks celery, chopped
• 1/4 each: green, yellow and red pepper
• 2 tomatoes, chopped
• 2 carrots, chopped
• 1/2 Tbsp. garlic, minced
• 1 1/2 c. wild rice

1. Make cream base with butter, flour and 2 quarts cream or half and half.
2. Cook wild rice according to directions.
3. Cook bacon until crisp; drain and add to cream base.
4. Saute onion, celery, peppers, tomatoes, carrots and garlic in butter.
5. Add to cream base.
6. Saute mushrooms in butter and sherry; add to cream base. Season with seasoning salt and white pepper.
7. Add cream or half and half to thin.
8. Heat to serving temperature, but don't boil.
9. Add rice just before serving.
10. Makes 20 servings.

cream base, cream, sherry, bacon, onion, fresh mushrooms, butter, salt, stalks celery, red pepper, tomatoes, carrots, garlic, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199566 (may not work)