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Wild Rice and Game Soup

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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

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.

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