Last Sunday's dinner was a slightly belated celebration of Gern's birthday, so he and Amy came over for dinner and hanging out. At his request, in spite of the glorious warm weather of the weekend under a full Harvest Moon, we had Vierling Saloon chicken and wild rice soup, a long-time favorite of the Roediger House but something I've been making at least since I reported to Wake Forest University in 2001 to begin my duties as a faculty member. It is a great soup with plenty for supper and more than enough to share afterwards, and it generally needs no other accompaniment. Of course, part of our strategy is to make sure we've left room for dessert, about which I'll post tomorrow.
"Vierling Saloon Cream of Chicken and Wild Rice Soup," formerly offered at the Vierling Saloon in Marquette, Michigan. Another online version of the recipe can be found at Miss Mary's Blog.
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