½ cup uncooked wild rice
2 bunches green onions, chopped
1 cup shredded carrots
3 T. butter
2 cups water
1 quart milk
2 cans cream of potato soup
1 T. chicken base
1 lb. Velveeta cheese
1 heaping cup shredded chicken
Crumbled bacon and chopped chives, for garnish
In separate saucepan, prepare wild rice according to package instructions.
To prepare soup, sauté onion and carrots in butter until tender, only a few minutes. Add water, milk, potato soup and chicken base. Over medium heat, cook until hot, stirring occasionally. Add cheese in chunks. When creamy, add cooked wild rice and chicken and heat through. Garnish with bacon and chives.
KELLY’S NOTES: Best served as an appetizer to warm up after a long hunt, followed by Kelly’s venison backstrap and side of Italian pasta made the North Dakota way, which he describes on page 30.
KELLY’S AFTER THE HUNT RECIPE by his mom, Connie Armstrong
