Wild Rice & Mushroom Soup With Almonds

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
567
FAT
134%
CHOL
55%
SOD
11%

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Ingredients for 6 servings

1/2 cup wild rice

1/4 cup thinly sliced chives

Kosher salt and freshly ground black pepper

10 sprigs fresh flat-leaf parsley (1/2 oz.)

1 bay leaf

1 lb. button mushrooms, stems trimmed; wiped clean and quartered (to yield about 5 cups)

6 oz. applewood-smoked bacon (about 7 slices), thinly sliced crosswise

1-1/2 cups heavy cream

1/2 cup unbleached all-purpose flour

3 medium ribs celery (5 oz. total), cut into medium dice (to yield 1 cup)

5 Tbs. unsalted butter

15 sprigs fresh thyme (1/4 oz.)

1 large yellow onion (12 oz.), cut into medium dice (to yield 2 cups)

6 cups homemade or low-salt chicken broth; more if needed

1 Tbs. olive oil

1 smoked ham hock (optional)

2 oz. (1/2 cup) slivered almonds, toasted

6 sprigs fresh sage (1/2 oz.)

1 large carrot (5 oz.), cut into medium dice (to yield 1 cup)

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