Courtesy of North Bay Trading Company

From: Chef Randall S. Bies, Al Johnson's Swedish Restaurant, Sister Bay, WI

Serves 6-8

INGREDIENTS:

1 small minced shallot
1 c. chopped onion
1 c. chopped celery
2 c. sliced fresh mushrooms
I oz. butter
garlic powder to taste
2 qts. chicken stock
Thyme, rosemary and tarragon
1 quart whole milk
8 oz. butter
4 oz. bread flour
White pepper
1 1/2 cups cooked wild rice

DIRECTIONS:

Prepare wild rice. Sauté shallots, onions, celery, mushrooms and garlic powder in 1 oz. butter.
Add to the chicken stock the thyme, rosemary and tarragon to taste. Simmer 1/2 hour.
Melt 8 ozs. butter, add flour, pepper to make a roux. Stir milk into roux to make a white sauce.
Add white sauce to soup stirring vigorously. Cook until mixture is thickened. Add the wild rice.
Adjust seasoning & serve.