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Creamy, Hearty Wild Rice Soup

(From Our October 2014 Newsletter - Grandma C.)

Ingredients

• 1 cup wild rice


• 4-5 slices cooked bacon, sliced in 1 inch pieces


• 1 tbsp vegetable oil (or an oil of your choice)


• 1 lb sliced muShrooms, fresh or canned


• 1 cup chopped carrots


• 1 cup sliced celery


• 1 medium onion


• 2-3 cans chicken broth + 2 cans water


• 2 tbsp chopped fresh parsley


• 3/4 cup sour cream


• 1/4 cup flour


• salt and pepper

In a medium to large saucepan, cook wild rice according to package directions.  Set aside.
Fry Bacon till almost crisp, dice and set aside.
In a Dutch Oven, heat oil over medium heat.
Add celery and onions and saute until slightly browned and soft.
Stir in flour, salt and pepper and cook until mixture is smooth, stirring constantly.
Add chicken broth, parsley, bacon, mushrooms and carrots to Dutch Oven and bring to a boil.
Reduce heat and simmer until carrots are soft.  Add Wild Rice.  Stir in Sour Cream and you're ready to serve!
*You can adjust the thickness of this soup by adding more or less flour according to preference.