Sherried Wild Rice Soup

Sherried Wild Rice Soup
Photo by James Carrier


  • Salt and pepper
  • 2 russet potatoes (about 1 lb. total)
  • 1 teaspoon fresh thyme leaves or dried thyme
  • 1 cup whipping cream
  • 1 cup dry sherry
  • 1 cup wild rice
  • ¼ pound bacon, diced
  • + 2 more ingredients
    • 1 cup diced onion
    • 6 cups fat-skimmed chicken broth

1. In a 4- to 5-quart pan over high heat, stir bacon frequently until crisp, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Discard drippings from pan or save for other uses. 2. Meanwhile, scrub and peel potatoes. Cut into 1/2-inch chunks. 3. In same pan, combine ...

View full recipe at My Recipes


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