Kakagon Wild Rice Soup

Difficulty rating: 2 chef's hat (out of 5)
Prep/Total Time: 1 hour

Ingredients:

• 1 cup uncooked wild rice
• 2 lbs pork sausage (1 lb hot and 1 lb regular or 2 lbs hot if you like it spicy)
• 1 small onion, diced
• 2-3 stalks celery, diced
• 8 cups water (or so) even better, substitute some water with canned chicken or beef broth
• 1/4 cup soy sauce
• 3 cups (24 oz.) beef broth (I mix 2 tbsp of beef bouillon paste with 3 cups water)
• 16 oz. fresh mushrooms, chopped or 2 small cans
• 2-3 carrots, coarsely diced
• 1 can evaporated milk (or milk or cream)
• 1/2 cup water (or canned chicken broth) and about 5 tablespoons cornstarch

Directions:
Wash the wild rice thoroughly by running it under cold water in a strainer.  Add rice to 3 cups of boiling water in a heavy saucepan or pot.  Bring to a boil then reduce heat and simmer until rice is tender.  This will take 35-45 minutes (don't overcook), drain and set aside.

Crumble and brown sausage until about half way done.  Add onions and celery and brown some more. Add water (broth), soy sauce, beef base, mushrooms, and carrots.  Cook until celery and carrots are done.  

Add cooked rice.  Let mixture cool slightly before adding milk.  (It can be hot but not boiling hot—sometimes if it's too hot it'll curdle the milk).  

Bring to boiling again and thicken with cornstarch/water mixture (add only 1/4 at a time to see how it thickens and stop when it gets as thick as you like it.)


Inspired by Linda Gordon of Bayfield, WI