Cream of Wild Rice Soup

Rinse wild rice by placing it in a pan of warm water. Stir; remove particles that float to the top. Drain and rinse again; drain. In a medium saucepan, combine the rice, 2 cans of chicken broth and bay leaves. Bring to boiling; reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender.

In a 4-quart Dutch oven, cook bacon until crisp. Remove bacon, reserving drippings in pan. Drain bacon; crumble and set aside. Add butter to reserved drippings. Add carrots, celery, and onion. Cook over medium-high heat about 10 minutes or until vegetables are tender. Add wild rice mixture and 2 cans of chicken broth to the vegetables. Bring to boiling; reduce heat.

In a medium bowl, combine whipping cream, flour, salt, thyme, marjoram, and black pepper. Stir cream mixture, mushrooms, and pimientos into rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry and the reserved bacon; heat through. Remove bay leaves; discard. Makes 10 to 12 servings.