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CHICKEN AND WILD RICE SOUP

4 pounds of chicken parts, ( backs, wings, necks,etc.)
7 cups of chicken stock
7 cups of water
1 1/2 cups of wild rice, rinsed
1 small white onion, diced
2 stalks of celery, including greens, finely chopped
1/2 cup chopped red or green bell peppers, seeded
1/2 cup dry sherry
3 tablespoons cornstarch
2 cups light cream at room temperature

Place chicken parts in soup kettle and add the stock and water, bring to boil, reduce heat to a simmer and cook for about 1 1/2 hours, or until the meat begins to fall off the bones. Occasionally skim off any foam that forms on the top.
Strain the stock through a fine mesh sieve, discard the solids. Return the stock to kettle, add the rice and simmer for 15 minutes. Add the onion, celery, and bell pepper, simmer for 15 minutes.
In a small bowl, blend the sherry and cornstarch together, stir into the soup. Stir until it thickens. Remove from heat and stir in the cream, ladle into bowls.
Garnish with thin lemon slices and almonds if desired.