Husband says this is the most delicious soup he's ever tasted.
Well, other than his Shrimp Corn Chowder and Julia Child's Boeuf Bourguignon--
and I'm sure some of his mom's recipes are high on the totem pole of wondrous soups, too.
Anyhow, it is a very good, stick-to-your-insides soup for a cold, bleak day, and the sherry, sour cream, and bacon add some unexpected dimensions in flavor.
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You will need:
1 (6 oz.) box long grain and wild rice with herb seasonings mix (I use Uncle Ben’s Original Recipe)
4 cups chicken broth*
1 lb. chicken, cooked and chopped
2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
3 slices bacon
¾ cup diced red bell pepper
½ cup diced sweet yellow onion
½ cup diced celery
1 cup shredded carrots
1 green onion, diced
1 cup frozen corn
1 cup frozen lima beans
½ teaspoon minced garlic
8 oz sour cream
¼ cup sherry wine vinegar
1 tablespoon all-purpose flour
(Optional toppings: toasted almonds, a dash of paprika, a dollop of sour cream)
What to do:
Begin boiling the broth. Add the rice and herb seasoning packet and thyme. Boil for 20 minutes then reduce to a simmer.
Meanwhile, fry the bacon in a sauté pan until it is cooked but still floppy. Remove the bacon. Using the remaining grease, add the red bell pepper, onion, and celery. Cook covered, stirring occasionally. After 5 minutes, add the carrots. After 5 more minutes, add the green onions, corn, and lima beans. After 5 more minutes, add the garlic. Cover and allow vegetables to simmer until the celery and onions are soft. Chop the bacon slices.
Add the cooked, chopped chicken and bacon to the simmering rice mixture. Add the vegetables. Allow all ingredients to simmer together for 20-30 minutes, or until ready to serve. Before serving, combine the sour cream, sherry vinegar, and flour. Stir this into the soup and allow to heat through, about 10 minutes. Serve with toppings, if desired.
*If you plan to refrigerate and reheat the soup, you will need to add more chicken broth before reheating.