1 onion, minced

4 cloves garlic, minced

1 chicken carcass, meat removed and set aside

4 oz mushrooms, sliced

1 pound summer squash, sliced

1 small tomato, diced

1 c cooked wild rice

½ c white wine

1 piece parmesan cheese rind

¼ c chopped minced herbs

Saute onion and garlic in olive oil in large saucepan. Add mushrooms, and sauté til golden. Add 6 c water, parmesan cheese rind, diced tomatoes, chicken carcass, white wine, and season with salt and pepper. Simmer until stock is flavorful, then remove and discard chicken carcass. Add squash and chicken and simmer til squash is tender. Remove cheese rind, and stir in rice and simmer til thickened. Add herbs and serve. I also like to float parmesan cheese toasts on top of this soup: cut baguettes into small slices, brush with olive oil and top with grated parmesan. Broil until brown and float on top of servings of soup.