Wild Rice And Duck Soup
Schumacher’s New Prague Hotel in New Prague, Minnesota.
Servings: 6
Ingredients
- 4 c. duck meat, cut into ½ -inch cubes
- ¼ c. butter
- 1 c. onion, diced
- 1 c. carrots, diced
- 1 c. celery, diced
- 2 bay leaves
- 6 c. chicken broth
- 2 – 10.5 oz. cans cream of celery soup
- 1½ c. uncooked wild rice
- 1 c. dry white wine
- ½ tsp. black pepper
Instructions
- Debone and remove the skin, fat, silver skin, and sinews from the duck. Cut into cubes.
- In a soup pot, heat butter to a fast bubble. Add the duck meat and brown well. Add onion, celery, and carrots. Cook until vegetables are tender.
- Add remaining ingredients and simmer uncovered on low heat for 1½ hours or until rice is tender.
