Wild Rice Soup

1 Cup Smoked Wild Fowl

1 Clove garlic

2 Sticks Celery

1/2 of a Large Onion Sliced

1 Container Sliced Mushroom

1 Carrot Juilianed

4 Cans Swansons Chicken Broth

1 Carton Kemps Half & Half Cream

1 Cup Minnesota Long Grain Wild Rice

1/2 Stick of Butter

1/4 Cup Sliced Almonds

1 TBS Flour

Salt to Taste

1/4 TSP Pepper

1/4 Cup Wine

2 Cups of Shredded Sharp Cheddar Cheese

Oyster Crackers

Take 4 cans of broth and add to pot and simmer. Add sliced celery, onion, and carrot to sauce pan with heated butter. Once tender or onions are translucent slowly add flour to create your rouge. Keep adding flour slowly until flour is all gone. Add rouge to broth and be sure to stir in well to remove clumps. Next take a pot of water and bring to a boil. Add wild rice. Cook until it is just about to split. Rince under cold water and then add to soup. Add wine, garlic, almonds, mushrooms, cream and cheese to pot. Allow soup to simmer for at least an hour under low heat. Once complete taste and add salt and pepper as needed.

I love this recipe with hickory smoked pheasant, grouse, or turkey. Be ware that the brine (salt) soaked meat adds a lot of saline to the soup. I add any salt after it is complete and to taste.

If soup is too think keep an extra can or two of broth on hand to thin the soup.