What you need
2 ruffed grouse
2 quarts water
2 cans Campbell chicken and rice soup
4 stalks celery
4 large carrots
1 medium onion
A pat of butter or margarine
1 cup uncooked rice
Salt and pepper to taste
What you do
Strip meat from the breast and legs of the birds and dice into small pieces. Discard bones.
Saute celery and onion in butter or margarine.
In a big soup pot, dump in grouse pieces, water, chicken and rice soup, celery, carrots and onion. Bring to a boil and simmer for about 2 hours.
Add rice and simmer for another half hour.
Season with salt and pepper to taste and then enjoy.