1. Wash the wild rice by placing it in a 1-quart saucepan filled with water. Stir the rice around in the water until the liquid darkens. Drain the rice through a sieve.

of the salt. Bring to a boil and add the rice. Turn the heat to low, cover the saucepan, and simmer for 30 to 35 minutes until the liquid has evaporated. : Check the rice several times while it is cooking and fluff it with a fork. Set aside, still covered, until it is time to add it to the soup. 2. Peel and slice the onions. They should be about 1/8" thick. Slice them on the bias to avoid rings. 3. In a 2-quart saucepan, heat the olive oil. Add the onions and the remaining 1/2 teaspoon of salt. Toss to coat the onions with the oil. Cover, and over low heat, "sweat" the onions for 20 minutes. During this time, the onions will become limp and give off their liquid. 4. Remove the cover and turn the heat to medium. Add the sugar, butter, rosemary, and black pepper. Toss to mix. Continue cooking uncovered foir another 15 minutes or so until the onions are very lightly browned. Begin warming your soup plates. 5. Increase the heat and add the wine. Bring to a full simmer and cook until the wine has almost evaporated. Stir to make sure that the onions do not burn. 6. Add the chicken stock, cover, and simmer for 10 minutes. Just before serving, add the wild rice and cook only long enough to heat the rice. 7. Serve the soup in heated soup plates, sprinkling each serving with 2 tablespoons of the Parmesan cheese. _The Country Gourmet Cookbook_ Sherrill & Gil Roth, 1981 Workman Publishing Company Isbn 0-89480-188-0 Typos by Jeff Pruett Received by post from Gail & Dale Shipp / Baltimore Cooking Echo Picnic '95