What you need.
Two grouse (blue grouse or ruffed)-de-boned and cut into chunks.
The juice from a large fresh lemon
Two cups white rice-uncooked
Six cups chicken broth
Three celery sticks-sliced thin
One large onion – sliced
One teaspoon ground white pepper
Salt as desired-remember most broth already has salt
What you do.
Put all ingredients into a large pot, except for the rice and lemon juice. Bring to a rolling boil and turn heat down to a simmer. Cook for sixty minutes and then add the rice. Cook until rice is done. Add more broth if soup becomes too thick, but be sure the soup is heavy and hearty. Add the lemon juice and cook an additional five minutes. Serve with fresh hot bread and a salad. The fresh lemon adds an interesting flavor and really enhances the soup.