Curried Wild Rice Soup recipe

12 servings

1 cup uncooked wild rice

1/4 cup butter

1 onion, chopped

2 1/2 cups sliced fresh mushrooms

1/2 cup chopped celery

1/2 cup all-purpose flour

6 cups vegetable broth

2 cups half-and-half

2/3 cup dry sherry

1/2 teaspoon salt

1/2 teaspoon white pepper

1/2 teaspoon curry powder

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon dried chervil

1 tablespoon chopped fresh parsley, for garnish

In a saucepan bring water to a boil.

Add rice and stir.

Reduce heat, cover and simmer until tender, about 40 minutes.

Heat butter in a large saucepan over medium heat.

Saute onion until golden brown; add mushrooms and celery.

Cook 2 minutes, stirring constantly.

Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.

Gradually add broth; increase heat to medium-high and bring to a boil.

Boil, stirring, for 1 minute.

Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.

Simmer until heated through.

Serve hot and garnish with parsley.