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1 large onion chopped
1 large carrot shredded
1 celery rib chopped
1/4 cup butter or margarine
1/2 cup flour
8 cups chicken broth(i use broth from cooking the pheasant)
3 cups cooked wild rice (I use uncle bens)
2 cups minute rice not cooked
1 cup cooked pheasant meat taken off bones and chopped
1 cup evaporated milk
salt and pepper
In large sauce pan saute onion, carrots and celery in butter until tender. Stir in flour until blended. Gradually add broth.
stir in both rice's, pheasant, salt and pepper and milk. Bring to a boil.Then simmer for about 20 minutes. Stir often until thickend.
Makes 10 seevings or 2 1/2 quarts.
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