- 1/4 lb bacon, diced
- 1 onion, diced
- 5 cloves garlic, diced
- 1 carrot, diced
- 2 stalks celery chopped
- 1 lb mushrooms
- 8 cups stock
- 1 tsp oregano
- pinch dry mustard
- 1 tsp salt
- pinch nutmeg
- pinch cinnamon
- 1/2 cup dry wild rice
Heat a large soup pot to medium heat. Add the bacon and cook for a few minutes until the fat starts to melt. Add the onion and garlic and cook until the onion starts to become soft and slightly brown. Add celery and carrot. Slice the mushrooms and add those too. Saute this mixture until the mushrooms soften up and then add the stock, oregano, mustard, salt, nutmeg and cinnamon. Add the wild rice and cover the pot. Cook for an hour and serve warm.
