Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt (divided)
  • 1 cup uncooked wild rice
  • 4 bacon slices
  • 1 cup onion (chopped, about ½ medium-size onion)
  • 3 celery ribs (chopped)
  • 2 carrots (finely chopped)
  • 2 garlic cloves (large)
  • 6 cups chicken broth
  • 1/4 teaspoon ground black pepper
  • 3 cups cooked turkey (chopped, may substitute chicken)
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons parsley (chopped)

Instruction

  • Add four cups of water, butter, and ½ tsp of salt to a large saucepan over medium-high heat. Bring to a boil. Add rice and bring back to a boil. Reduce the heat to low, cover, and cook for 55 minutes or until the rice is tender. Drain and set aside.
  • Cook the bacon in a large Dutch oven or stockpot over medium heat for seven to eight minutes or until crisp. Remove the bacon and drain on a paper towel. Chop and set aside.
  • Reserve the bacon drippings in the Dutch oven and add onion, carrots, and celery. Sauté for four to five minutes, or until tender. Add garlic, sauté for one minute, or until fragrant.
  • Add ½ tsp salt, pepper, chicken broth, and turkey. Bring to a boil, cover, reduce heat to low, and simmer for 5 minutes or until thoroughly heated.
  • Add rice, bacon, and cream. Increase heat to medium and cook 15 minutes or until the soup has slightly thickened.
  • Remove from the heat, add parsley, and serve.