Smoked Whitefish and Wild-Rice Soup

Toasted wild rice and smoked whitefish simmer with onion, celery, and carrots in a bay-leaf broth. The bowl recalls Knocked Grain on the Lakes, when cedar sticks knocked manoomin into birchbark canoes in the September mist.

Serves 4

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Ingredients

• 3/4 cup wild rice
• 12 oz smoked whitefish
• 1 medium yellow onion
• 2 celery stalks
• 2 medium carrots
• 6 cups chicken broth
• 2 bay leaves
• 1/2 tsp salt

Instructions

1. 1Toast the wild rice in a large pot over medium heat for 4 minutes, then set aside.
2. 2In the same pot sauté chopped onion, celery, and carrots for 6 minutes until softened.
3. 3Add toasted wild rice, chicken broth, bay leaves, and salt, bring to a boil, then simmer covered for 35 minutes.
4. 4Flake the smoked whitefish into the soup, discarding skin and bones, and simmer 5 minutes more before removing bay leaves and serving.