Chicken and wild rice soup

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Prepare wild rice as directed. Saute bacon in a large pot over medium high heat until crisp; 8-10 minutes. Drain on paper towels. Add mushrooms to drippings and saute over medium high heat until soft about 5 minutes. reduce heat to low and add onion, carrot, and celery; cover and sweat until onion is translucent, about 5 minutes. Remove lid and increase heat to medium. Stir in flour and cook 1 minute. Deglaze with sherry, scrapping up bits from the bottom of the pot, then add broth, cooked rice, chicken, and thyme. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Finish soup with milk, cream, sour cream, bacon, salt and pepper; gently simmer 1 minute to heat through. Garnish each serving with scallions and toasted almonds.