WILD RICE & FISH SOUP

Wild Rice & Fish Soup image

Provided by Amber Tembreull

Time 1h10m

Number Of Ingredients 15

8 oz white fish
1/4 c uncooked wild rice
1/2 c celery, chopped
1/2 c onion, chopped
5 clove garlic, minced
2 Tbsp butter (or use bacon grease)
2 c vegtable or chicken broth
1 c potato, cubed
1 Tbsp lemon juice
2 tsp old bay seasoning
4 slice bacon, cooked & crumbled
2 c whipping cream or half & half
1 1/2 tsp thyme, fresh & snipped
1 Tbsp basil, fresh & snipped
1 Tbsp parsley, freah & snipped

Steps:

1. Thaw fish, if frozen. (Any kind of mild fish can be used that you like). Cut into 1 inch pieces & set aside.
2. Rinse wild rice, lifting up your fingers to clean throughly; drain. In small saucepan, bring water to boil. Stir in wild rice & reduce heat. Cover & simmer 40-50 minutes or until rice is tender & split open. If needed, drain liquid & set rice aside.
3. In large saucepan or dutch oven, cook celery, onion & garlic in butter or bacon grease over medium heat for 3-5 minutes or until just tender. Stir in broth, potato, lemon juice & old bay seasoning. Bring to boil & then reduce heat to simmer. Cover & cook 10-15 minutes or until potato is tender.
4. Stir in fish, cooked wild rice & bacon. Return to boiling & reduce heat to a simmer. Cover & cook 2 to 3 minutes or until fish is cooked through. Stir in cream, thyme, basil & parsley. (You can use dried here but remember to cut back on amount as it is stronger when dried). Heat soup but do not boil. And eat :)