Duck and Wild Rice Soup by Karen Eagle
A hearty soup with wild rice and rich duck meat is a perfect challenge to a chilly night. Use baked, grilled, or smoked duck in this soup. If you want this to be the main dish, add more duck meat and serve with crusty bread and a nice red wine.
In a large Dutch oven, sauté onion, carrots, and celery in butter over medium-high heat. Cook for about 5 minutes.
Turn the heat to medium-low and add flour, stirring to make a roux. Add beef consommé and half-and-half and stir over medium heat until thickened, about 10 to 15 minutes.
Add the rice and duck meat and warm all the way through. Turn the heat to low, then add cheese and stir to melt. If soup is too thick, add more beef consommé or water to thin it down. Season to taste with salt and pepper.
Serves 4 to 6
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 tablespoons butter
4 tablespoons flour
2 (10-ounce) cans beef consommé
1 cup half-and-half
4 cups cooked wild rice
2 cups duck meat, or more, chopped and cooked
1 cup sharp Cheddar cheese, shredded
Kosher salt and freshly ground pepper to taste
