Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Cream of Mushroom and Wild Rice Soup
7 tb Butter (divided); (7/8 stick)
4 tb All-purpose flour
1 c Hot milk; (skim or 2%)
2 c Vegetable stock; (divided)
1/2 c Sliced onion; (divided)
1/2 ts Paprika
1/2 ts Ground nutmeg; (about) (divided)
3 c Sliced mushrooms; (divided) (thinly sliced)
1 Bay leaf
1/4 c Chopped celery
4 Whole cloves
1 c Hot cooked wild rice; (follow package directions)
1 tb Chopped parsley
1/4 c Dry white wine
Salt and pepper; to taste
Melt 4 tablespoons butter in large saucepan over low heat. Add flour
and cook 3 minutes, stirring constantly. Slowly stir in hot milk and
1 cup stock. Cook sauce over low heat, stirring constantly with
wooden spoon, until smooth, about 15 minutes.
In another saucepan, melt 1 tablespoon of remaining butter. Add 1/4
cup onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes.
Add to first mixture and stir to combine.
In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons
butter. Add bay leaf, remaining 1/4 cup sliced onion, the chopped
celery, cloves and remaining 1 cup stock. Cover and cook medium heat
10 minutes. Blend mixture in blender or food processor until smooth,
about 1 minute. Strain both the mushroom/celery mixture through a
fine sieve and the flour/milk mixture through a colander. Discard
Return both mixtures to large saucepan and combine. Cook 5 minutes
over low heat, stirring until mixture is smooth. Stir in rice,
remaining 1 cup sliced mushrooms, parsley and wine. Add salt and
pepper, if desired. Remove bay leaf, sprinkle with reserved nutmeg if
desired, and serve. Makes 6 to 7 servings.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.