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Wild Rice Soup
2 tbsp. margarine
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped carrot
1 1/2 c. sliced mushrooms
1/4 c. all-purpose flour
1/4 tsp. pepper
2 c. beef broth or consomme
1 c. half and half, light cream, or milk
1 c. cooked wild rice
Several dashes bitters
1 tsp. dried chervil
In a 3 quart heavy saucepan, melt the margarine over medium heat. Add onion, celery and carrots. Cook for 3 minutes, reduce heat; add mushrooms and cook 3 minutes longer. Add flour, pepper and 1/2 teaspoon salt; cook about 3 minutes or until the mixture begins to turn golden. Add broth and cream; cook and stir until thick, smooth and bubbly. Add wild rice, bitters and chervil; heat through. Garnish with fresh herbs. Serves 6.
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