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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 vegetable pieces.

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.




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