Creamy mushroom and wild rice soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sliced fresh shiitake |
| Mushrooms | ||
| 1 | cup | Sliced fresh mushrooms |
| ¼ | cup | Thinly sliced carrot |
| ¼ | cup | Sliced celery |
| ¼ | cup | Sliced green onion |
| 3 | tablespoons | Butter |
| 1 | can | (14 1/2oz) chicken broth |
| ¼ | cup | Wild rice, uncooked |
| ⅛ | teaspoon | Dried marjoram |
| ½ | cup | Water |
| 1 | cup | Half and half or light |
| Cream | ||
| 2 | tablespoons | Flour |
| 1 | cup | Milk |
| Thin carrot strips, for | ||
| Garnish | ||
Directions
Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. return to saucepan.
Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil; reduce heat. Cover and simmer45-50 minutes, until rice is tender.
Slowly stir half and half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly Cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95
Posted to MM-Recipes Digest V3 #196 Date: Mon, 15 Jul 1996 13:24:34 -0500 From: pickell@... (S.Pickell)
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