Cream of the Local Crop

Ingredients

• 2-3 T Westby butter (Westby, WI)
• 1 C carrots , diced (Food Farm, Wrenshall, MN)
• 1 C celery , chopped
• 1 C onion , diced (Food Farm)
• 1 C shiitake mushrooms , sliced (you can grow these on a log in your basement but my favorite sources are some current and former Board members who inherited pieces of Erik Hahn’s log before Erik moved farther north)
• 6-8 C chicken broth
• 1-2 C wild rice , cooked (handpicked, wood parched from the White Earth Reservation, MN)
• 1 C chicken cooked and coarsely chopped (Simmer a whole Kadejan (Glenwood, MN) or Larry Schultz (Owatonna, MN) chicken in water to cover until the chicken falls off the bones. Strain and reserve 1 cup chicken and 6–8 cups broth for this recipe)
• 1 pint whipping cream (Organic Valley)
• salt and pepper to taste

Instructions

1. Sauté carrots, celery, and onion in 2-3 T butter. When the vegetables are tender, add and briefly sauté shiitake mushrooms.
2. Bring chicken broth to a simmer in a soup pot. Add the wild rice, chicken, and sautéed veggies. Simmer about 30 minutes.
3. Slowly add 1 pint whipping cream. Do not boil after adding cream. Season with salt and pepper, to taste.