Cream Of Minnesota Wild Rice Soup

Directions

1. Bring 2 c. of salted water to boil in a saucepan. Add in the rice and simmer, covered, till the rice is tender but still has some bite to it, 35 to 40 min. It won't absorb all the water. Drain.
2. Meanwhile, heat the butter in a skillet over low heat. Add in the flour and blend well. Cook, stirring, till light golden brown, 8 to 10 min. Be careful it doesn't brown.
3. Heat 6 c. of the chicken stock to a simmer in a large saucepan. Whisk in the flour mix till smooth. Strain the mix.
4. Wipe the pan clean and heat over medium-high heat. Add in the bacon and cook till almost crisp, 5 to 6 min. Stir in the onion, carrots, celery and mushrooms. Cook till tender, stirring occasionally, 10 min. Stir in the pimentos, bay leaf and thyme. Season to taste with salt and pepper.
5. Add in the stock mix and wild rice to the pot. Simmer over medium-low heat, 20 to 30 min, adding more stock if the soup becomes dry. Stir in the half-and-half and heat to serving temperature. The soup will be thick. Adjust the salt and pepper to taste. Remove the bay leaf before serving.
6. This recipe yields 12 servings.