Wild Rice Soup With Bacon
Savory wild rice soup infused with smoky bacon, creamy richness, and fresh parsley, perfect for comforting meals and suitable for family dinners or cozy gatherings.
Ingredients
Instructions
- Fry bacon until crispy; drain and reserve 2 tablespoons of bacon fat.
- Saute wild rice, chopped onion, carrots, and celery in bacon fat for 5 minutes.
- Return bacon to the kettle and stir in 4 cups of chicken stock.
- Heat the mixture, stirring constantly, to boiling, then reduce heat.
- Simmer, covered, stirring constantly until the rice is tender, about 40 minutes.
- Stir in 1 cup of heavy cream.
- Mix butter and flour; whisk into the soup and cook, stirring constantly, until the soup thickens and bubbles, about 1 minute.
- If desired, stir in part or all of the remaining 1/2 cup of chicken stock and 1/2 cup of heavy cream for a thinner consistency.
- Season with salt and white pepper to taste.
- Sprinkle with parsley before serving.
Tips & Substitutions
For a richer flavor, consider using smoked bacon. If wild rice is unavailable, a mix of brown rice and quinoa can work as a substitute, though cooking times may vary. To enhance the soup, add herbs such as thyme or a bay leaf during simmering. For a vegetarian option, replace bacon with olive oil and use vegetable stock instead of chicken stock.
Serving Suggestions
This Wild Rice Soup pairs beautifully with a side of crusty bread or a fresh salad for a complete meal. Consider serving it alongside Southern Cornbread Stuffing for a comforting twist. For a garnish, fresh parsley or chives can add a pop of color and flavor just before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or cream to restore the consistency, as the rice will absorb liquid over time. Gently warm on the stove over low heat, stirring occasionally to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Rice Soup With Bacon contains roughly 413 calories, with 11g protein, 58g carbohydrates, and 15g fat. It is an excellent source of vitamin A (57% of the Daily Value), iron (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 504mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just prepare it up to the point of adding the cream and flour mixture. When ready to serve, reheat gently and stir in the cream for a fresh taste.
How can I make the soup gluten-free?
To make this soup gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Mix the cornstarch with a little cold water to create a slurry before adding it to the soup to thicken.
What can I add to make it heartier?
To make the soup heartier, consider adding diced potatoes or cooked chicken. You can also mix in other vegetables like mushrooms, spinach, or kale for added nutrition and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).