We are having cold, rainy days. Tonight we are to get our first snow. Supper should be warming and comforting. We have a pack of wild rice from Bemidji, Minnesota that I have been looking forward to cooking up.
Wild Rice Soup
4 or 5 medium potatoes
1 lb Venison Sausage
1 cup wild rice
1 large sweet onion
1 stick butter
Chicken broth powder
Corn starch or clear gel for thickening
Shredded mild cheddar cheese
Bring four cups of water to a boil, then add in a cup of dried wild rice. Simmer for 45 minutes. Dice the potatoes small and cook in water. Add a large tablespoon of chicken stock powder. (I keep beef and chicken stock powder on hand, instead of messing with cooking bones and canning the broth. It tastes great, but it’s not as healthy or nutritional, I suppose, than the traditional stock that Grandma made.)
While cooking the potatoes, brown the sausage in a black skillet. In another skillet saute the onion in the butter. When the onion is clear add a couple cups of milk, then thicken with corn starch. There’s your white sauce. Add the meat and the white sauce and cooked rice to the potatoes that are now tender. Season to taste with salt, pepper, and garlic. Add in cheese and milk if needed and simmer very slowly till serving time.