Wild rice is native to the Wisconsin northwoods and harvested by many people of Native American heritage. Harvesting is still done in a canoe and by beating the stalks to drop the grains. It is then "cooked" - dried and tumbled for safekeeping. ...Prudence Ross

Ingredients

2 cups wild rice (Use natural long-grain wild rice. Expensive, but worth it.)

1 cup chopped onion

2 Tablespoons butter

1 carrot, diced (1/4 inch)

1 cup diced celery (1/4 inch)

1 cup diced ham (1/2 inch) can substitute bacon, but ham is better

6 cups chicken stock (if using commercial chicken base, use 3 Tablespoons)

1/4 cup flour

1 cup heavy whipping cream

1/2 teaspoon pepper

Pre-cook rice by slowly steaming it for 1 hour. Saute onion in butter until soft and golden. Add to rice and cover, steaming for 15 minutes. Add carrot and celery to rice; add ham or bacon. Add rice mixture to chicken stock and simmer very gently for 1 hour. Thicken with flour as needed. Add cream. Season with pepper. (Taste before adding salt as chicken stock and ham may be salty enough.)

Make the day before serving to let soup marry.

Serves: 24

• Ross' Teal Lake Lodge on VirtualCities.com
• Ross' Teal Lake Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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