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Ingredients
| wild rice: 1 cup |
| salted butter: 1/4 cup |
| onions: 1 (chopped) |
| white mushrooms (sliced): 2 1/2 cups |
| celery (chopped): 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| soup - vegetable broth: 6 cups |
| half and half cream: 2 cups |
| sherry (wine): 2/3 cup |
| salt: 1/2 tsp |
| white pepper (ground): 1/2 tsp |
| curry powder: 1/2 tsp |
| ground mustard: 1/2 tsp |
| paprika: 1/2 tsp |
| dried chervil: 1/2 tsp |
| parsley (chopped): 1 Tbl (for garnish) |
Curried Wild Rice Soup
Credit: AllRecipes
User rating:
"This a very spicy and tasty recipe, hearty and savory as well! Easy to make!"
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Prep Time
10 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
Directions
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
- Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
- Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
- Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.