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Wild Rice Soup with Spinach and Bacon
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Wild Rice Soup with Bacon and Spinach

A hearty wild rice soup, great for the winter months
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 8 strips bacon
  • 1 tablespoon butter
  • 1 onion diced
  • 1 carrot diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/4 cup vermouth or dry white wine
  • 4 cups chicken stock
  • 1 cup wild rice blend
  • 3 cups baby spinach roughly chopped (about 3oz)
  • 2 tablespoons heavy cream
  • 3 tablespoons chopped parsley

Instructions

  • Set a Dutch oven or other large pot over medium heat and add bacon. Cook until crispy, turning once, about 6-8 minutes (cook in batches if necessary). Remove from pot, chop and set aside.
  • Add the butter and, when melted, add the onion, carrot, celery, garlic, thyme and a dash of salt and pepper. Cook, stirring now and then, until the onions are translucent and vegetables are beginning to soften, about 5-8 minutes.
  • Add vermouth and cook for about a minute, stirring to scrape any brown bits from the bottom of the pan. Add the chicken stock and wild rice and bring to a boil over medium high heat.
  • Once boiling, reduce heat to low, cover and simmer for 45 minutes to 1 hour, until rice is tender.
  • Add spinach and cover. Cook for a minute or two, just until spinach is wilted. Stir in cream, parsley and reserved bacon, season with salt and pepper to taste and serve.