"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Venison & Wild Rice Soup Recipe

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This recipe for Venison & Wild Rice Soup, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Monday, August 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground venison (or beef)
3 T. olive oil
3 large celery stalks, chopped fine
1 medium onion, chopped
1 can of mushrooms, chopped (optional)
3 cans cream of chicken soup, undiluted
6 c. water
2 T. beef bouillon
2 dashes of ground red pepper
ground black pepper (to taste)
1/2 tsp. salt (if needed)
1 c. wild rice

Directions:
Directions:
In a large pot, break up meat and brown in olive oil. Drain if necessary. Add celery, onion, beef bouillon and 2 c. water. Simmer. When boiling, add rice and continue simmering for 45 min. Next, add the undiluted chicken soup, the remaining 4 c. water, mushrooms, red pepper, pepper and salt. Continue to cook gently for 30 min. or until rice is tender, stirring occasionally.

Personal Notes:
Personal Notes:
Joyce states that this soup is very thick. Canned milk with the equivalent amount of water can be used to thin the soup. She also adds another can of cream of chicken soup when reheating. Leftover Carrots can also be added to this soup.

 

 

 

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