-
1
Combine wild rice and 4 cups of chicken stock. Bring to a boil, cover and simmer for about 45 minutes.
-
2
While the rice is cooking, chop the vegetables. Cook the onion, carrots and celery in a little bit of chicken broth in the pot that you'll cook the soup in.
-
3
At the same time, cook the bacon until crisp, then drain on a paper towel. Pour off most of the bacon fat and then saute the sliced mushrooms in the remaining fat.
-
4
Marinate the chicken in the sherry and sugar for about 15 minutes; drain, then sprinkle with corn starch. Stir-fry the chicken in the oil in the same pan as the bacon and mushrooms.
-
5
Now put the soup together. Once the rice is cooked, pour the rice and any remaining liquid into the large pot with the vegetables.
-
6
In a separate bowl, mix until smooth the flour, milk and 1 cup of chicken stock. Pour this mixture into the pot. Bring to a boil, stirring constantly; reduce heat and continue to cook until it has thickened. (If it gets too thick, add more broth or water to thin). Add the mushrooms, crumbled bacon and chicken.
-
7
Now check the soup for seasoning. Add salt and pepper to taste, a little sugar (optional), a little nutmeg, and red pepper flakes if you want a little heat.
-
8
For a creamier soup, add 4 to 8 ounces of cream cheese.
-
9
Enjoy immediately!
