Upland Game Bird Wild Rice Soup by Karen Eagle
This is a thick, hearty soup that can serve a crowd. It is delicious and meaty enough to serve as a main course. The great thing about soup is that by adding more liquid, it can stretch to feed a few more unexpected guests.
In a large soup pot, cook onion and celery in butter until tender. Add flour and stir to form a roux. Cook for 5 minutes. Slowly stir in the con-sommé and water. Cook for 30 minutes over medium heat, stirring until thickened.
Add remaining ingredients and cook for another 30 minutes, stirring frequently. Serve hot.
Serves 8 to 12
½ cup onion, chopped
½ cup celery, chopped
½ cup butter
¾ cup flour
4 cups chicken consommé
1 cup water, or more as needed to thin soup
1 cup carrots, finely chopped
3 cups cooked wild rice
¼ teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon curry powder
½ cup Cheddar cheese, shredded
1 cup heavy cream
⅓ cup sherry
2–3 cups cooked game bird meat, chopped
