Wild Rice & Mushroom Soup with Almonds

Wild Rice & Mushroom Soup with Almonds
Photo by Scott Phillips

Ingredients

  • 1 lb. button mushrooms, stems trimmed; wiped clean and quartered (to yield about 5 cups)
  • ½ cup unbleached all-purpose flour
  • 2 oz. (½ cup) slivered almonds, toasted
  • 1 large yellow onion (12 oz.), cut into medium dice (to yield 2 cups)
  • 1 smoked ham hock (optional)
  • 1 large carrot (5 oz.), cut into medium dice (to yield 1 cup)
  • 1 Tbs. olive oil
  • + 12 more ingredients
    • 1-½ cups heavy cream
    • 5 Tbs. unsalted butter
    • 15 sprigs fresh thyme (¼ oz.)
    • ¼ cup thinly sliced chives
    • Kosher salt and freshly ground black pepper
    • 6 cups homemade or low-salt chicken broth; more if needed
    • 6 oz. applewood-smoked bacon (about 7 slices), thinly sliced crosswise
    • 10 sprigs fresh flat-leaf parsley (½ oz.)
    • 1 bay leaf
    • ½ cup wild rice
    • 3 medium ribs celery (5 oz. total), cut into medium dice (to yield 1 cup)
    • 6 sprigs fresh sage (½ oz.)

Tie the thyme, parsley, sage, and bay leaf into a bundle with kitchen twine and set aside. Heat the oil in a heavy-based soup pot over medium-high heat. Add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 5 minutes. Add the mushrooms, stir well t...

View full recipe at Fine Cooking

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