Matt's Wild Rice Soup

By angielaine

Ingredients

• 1/4 cup butter
• 1 medium onion, finely chopped
• 1/2 pound sliced mushrooms
• 1/2 cup sliced celery
• 1/2 cup flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1/2 tsp salt
• 1/2 tsp curry powder
• 1/2 tsp chervil
• 1/4 tsp white pepper
• 2 cups half-and-half
• 2/3 cup dry sherry (optional)
• chopped parsley or chives for garnish

Details

Servings 8

Preparation

Step 1

In a large sauce pan over medium heat, add onion: cook, stirring for about 4 minutes or until golden. Add mushrooms and celery, and cook for 2 more minutes.

Mix in flour, let bubble to get rid of starch taste - gradually add broth. Stir constantly for 5 to 8 minutes or until slightly thickened.

Stir in rice, salt, curry, chevril and pepper. reuce heat to low. Stir in half-and-half and sherry. Bring to a simmer, stir occasionally.