Utilizing earthy vegetables to give it a wonderful outdoor feel, this recipe is a perfect soup for an accompaniment to any backyard picnic or camp-out. Woody game meats such as pheasant or duck can be substituted for the chicken.

  • 4 T unsalted butter
  • 1 C carrot (about 2)
  • 1 C celery (2 large)
  • 1 leek, white and green parts
  • 1 1/2 C mushrooms, chopped
  • 1 # asparagus, cut into pieces with woody ends removed
  • 3 T olive oil
  • 1/2 C flour
  • 8 C chicken stock
  • 1 C milk
  • 1/2 C wild rice, rinsed
  • 2 1/2 C chicken, shredded
  • 1 # rutabaga
  • salt and pepper to taste

Step One

Heat oil and butter over medium high heat. Add carrot, celery and rutabaga. Sauté until just softened, about 5 minutes.

Step Two

Add mushroom, leek and asparagus. Sauté for 5 minutes more.

Step Three

Add flour and mix well, creating a roux.

Step Four

Add remaining ingredients except for milk and bring to boil.

Step Five

Reduce to simmer and add milk. Cook until rice is tender.

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