Instructions: Put parsnips, potato, onion, garlic, and jalapenos in a large saucepan with the chicken stock, bring to a boil, reduce the heat and simmer until the vegetables are extremely soft, about 30 minutes. Cool slightly, then puree in a blender or food processor until smooth.

Rinse out the saucepan. (If the soup base seems fibrous, strain it through a fine sieve.) While the soup base is cooking, heat the butter in a large frying pan, add the celery, bell peppers, sweet potato, and corn and saute over medium-high heat until soft and slightly browned, about 10 minutes. Season with salt and pepper to taste.

Put the soup base in the clean saucepan, add the milk and bring it back to a simmer. Add the cooked wild rice, smoked chicken, and sauteed vegetables. Season with a little more salt to taste and a splash of Worcestershire sauce. Simmer a few minutes to give the flavors a chance to blend.

Serve hot, garnished with a small heap of wild rice and diced bell peppers.

This recipe yields 8 servings.

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