Wild Rice Soup

From Whitney. This is her mother-in-law, Judy Edward’s, recipe.

Stock
Chicken bones
1 smoked ham bone
1 bay leaf
1 sliced onion
1 rib celery, diced
2 chopped carrots
1½ quarts water
3 teaspoons liquid magic seasoning
Salt and pepper to taste

Simmer for 1½ hours and strain.

Soup
½ onion finely minced
2 ribs celery, chopped
1 carrot, chopped
2 cups cooked wild rice
2 pints heavy cream (or milk)

In large pot, sauté vegetables in butter. Add stock and your choice of cooked and diced chicken, turkey, or ham. Cook 1 to 1½ hours. If necessary, thicken with cornstarch.