Creamy Vidalia Onion & Wild Rice Soup


  • 2 ½ pounds Vidalia Onions, medium sliced
  • 2 T chopped garlic
  • ¾ cup melted butter
  • ½ cup all purpose flour
  • 1 ½ qt chicken stock
  • ½ cup wild rice
  • 2 cups heavy cream
  • 2 bay leaves
  • In large soup pot, cook onions, garlic and butter over medium heat until onions are tender.
  • Add flour and mix until combined.
  • Add chicken stock and whisk well.
  • Reduce heat to a low simmer.
  • Add wild rice, bay leaves and heavy cream.
  • Cook on a low simmer for at least one hour, stirring frequently.

Soup is great made ahead. You may need a little more chicken stock to adjust consistency after cooling. Other onions may be used or other vegetables added, but we like to show off these great onions in their prime every spring. This recipe yields approximately one gallon. Remove bay leaves before serving. Makes 32 4-oz servings.

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Citrus Braised Duck Breast

  • 4 duck breast, boneless, skin on
  • salt and pepper
  • orange juice
  • oven preheated to 450F
  • Place Duck Breast in roasting pan skin side up.
  • Season the skin with salt and pepper.
  • Place in a 450F oven and roast for about 20- 30 minute or until skin browns.
  • Remove from oven and reduce heat to 275F.
  • Loosen duck from pan then add orange juice until the meat of the duck is covered but the skin is left exposed.
  • Return to the oven and continue cooking for 1 ½ to 2 hours.
  • Remove, slice and eat.

Skin should be nice and crispy and the meat fork tender. We serve with many different sauces including chutneys, relishes, and butter sauces. Makes 4 servings.

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