½ # bacon
½ c. onions, chopped
8 oz. mushrooms, sliced
1 t. minced garlic
½ c. flour
4 c. chicken broth
½ c. grated carrots
½ c. celery, chopped
1 c. half and half
2 T. dry sherry – optional
1 c. wild rice, cooked
1 t. chives and basil
dash of pepper and salt to taste
Fry the bacon in a skillet. Set bacon aside. Sauté the onions mushrooms and garlic in the bacon drippings. Add the flour and chicken broth alternately as you stir. Heat until thick.
Add the carrots and celery and cooked rice. Simmer for about 20-30 minutes. Add the half-and-half, sherry, bacon and spices to the soup and heat to warm.
Find it online: https://living-recipes.com/minnesota-wild-rice-soup/