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| | | Venison-Wild Rice Soup | Favorite of Veronica Cook - Put-In-Bay, Ohio
| | Course: | Soup | | Servings: | 6-8 | |
Ingredients & Instructions:
1 pound ground venison
1 cup whole milk
2 cans cream of potato soup
2 cups cooked wild rice
1 carrot grated
Salt pepper
In large skillet, brown venison over medium heat, stirring to break up. Drain and discard grease. In large saucepan, combine browned venison, milk, soup, and wild rice. Heat over medium heat until just boiling. Add carrot; reduce heat and simmer for a few minutes. Season to taste with salt, pepper and sage if desired.
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