Wild Rice and Game Soup

Name: Wild Rice and Game Soup
Yield: Serves 4
Ingredients: 75 g (3 oz) cooked wild rice; 2 tablespoons dry Amontillado sherry or Madeira salt; 900 mls (1½ pints) game stock; 100 g (4 oz) cooked game, off the bone; coriander or flat-leaved parsley – for garnish; coriander or flat-leaved parsley – for garnish; 2 tablespoons dry Amontillado sherry or Madeira salt; freshly ground black pepper; 1 medium carrot, peeled and diced; 2 teaspoons olive oil; 1 celery stalk, trimmed and sliced; 1 small turnip, peeled and diced; 1 small onion or 2 shallots, peeled and finely chopped; 1 small onion or 2 shallots, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1 small onion or 2 shallots, peeled and finely chopped
2 teaspoons olive oil

Soup
Gluten-free

Method

In a heavy-based pan or a casserole, fry the onion in the oil until golden brown. Add the vegetables, and fry for 2 or 3 minutes.

Pour on the stock, bring to the boil, and simmer until the vegetables are tender. Add the meat, rice and sherry, and cook for a further 5 minutes.

Season to taste, garnish with coriander, or flat-leaved parsley, and serve immediately.