"Before white settlement and land cessions transformed Indian life, entire communities would move to the lakeshore in time for the fall wild rice harvest. Working in family groups, a man poled two women out to the family's section of the lake in a canoe, where the women, armed with two sticks, would bend the rice stalks over the canoe and knock off kernels until the canoe was full. On shore, the rice was sun-dried or parched over low fires and then pounded and winnowed. Today, double-ended rowboats are often used in place of canoes and instead of the traditional pairing of a man and two women, pairs of men or women now harvest rice as a team. "
- In 4-quart stockpot, melt butter and saute onion until translucent. Add flour to make a light brown roux. Slowly add chicken stock and blend thoroughly. Add cooked wild rice, sherry and heavy cream.
- Simmer 15 minutes or until heated through. Season to taste with salt and freshly ground pepper. (6-8 servings)