Sherried Wild Rice Soup - cooking recipe

Ingredients

1/4 c. butter or margarine
1 medium onion, finely chopped
1/2 c. thinly sliced celery
1/2 c. flour
1/2 lb. sliced fresh mushrooms
6 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. dry mustard
1/2 tsp. dried chervil or use parsley
1/4 tsp. white pepper
2 c. half and half
2/3 c. dry sherry
chopped parsley or chives

Preparation

In a large saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes until golden. Add mushrooms and celery. Cook and stir 2 minutes.
Mix in flour.
Gradually add broth, stirring constantly, 5 to 8 minutes until slightly thickened.
Stir in rice, salt, curry, mustard, chervil (parsley) and pepper.
Bring to a simmer, stirring occasionally.
Ladle hot soup into individual bowls.
Garnish with parsley or chives. Makes about 3 quarts.