Sherried Wild Rice Soup
Patricia Baum
ingredients
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/2 lb mushrooms sliced
- 1/2 cup thinly sliced celery
- 1/2 cup flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- salt to taste
- 1/2 tsp curry powder
- 1/2 tsp dry mustard
- 1/2 tsp dried chervil
- 1/4 tsp white pepper
- 2 cups half and half
- 2/3 cup dry sherry
- chopped parsley or chives
directions
- 1
In large saucepan, saute onion in butter over medium heat about 5 minutes until golden.
- 2
Add mushrooms and celery - cook and stir for 2 minutes.
- 3
Blend in flour
- 4
Gradually add broth, stirring constantly five to 3eight minutes until slightly thickened.
- 5
Stir in rice, salt, curry powder, mustard, chervil, and pepper
- 6
Reduce heat to low.
- 7
Stir in cream and sherry
- 8
Simmer, stirring occasionally.
- 9
Serve garnished with parsley or chives.
Source: Mother, Mama, Jo, Granny
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