Comte cheese, similar to sharp cheddar cheese, perfectly enhances the nutty flavor of wild rice in this Comte and wild rice soup recipe. This thick, hearty soup is fantastic served with gougeres for added cheese appeal, and then finished with a fresh apple tart for dessert.

See Also

Wild Rice Soup Recipe - Cream of Wild Rice Soup Recipe

French Soup and Stew Recipes - French Cooking - French Cuisine

Provencal Tomato Rice Soup Recipe - Provencal Soup with Tomato and Rice

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 3/4 cups diced carrots
• 1/3 cup celery diced celery
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1/2 cup wild rice
• 1/3 cup cooked crumbled bacon
• 3/4 cup light cream
• 1 1/3 cups grated Comte cheese (substitute sharp cheddar)

• Prep Time: 10 minutes
• Cook Time: 65 minutes

• Total Time: 75 minutes

Preparation

In a large saucepan set over medium heat, sauté the onion, carrots, and celery for 6 to 8 minutes until they turn tender. Sprinkle the thyme and black pepper over the sautéed vegetables and allow the mixture to cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for an additional minute.

Add the chicken stock and wild rice to the pan and bring the soup to a boil.

Reduce the heat and simmer the soup for 50 minutes. Add the crumbled bacon, light cream, and Comte cheese to the pan; heat through. Serve the wild rice soup immediately.

This Comte and wild rice soup recipe makes 6 servings.