Curried Wild Rice Soup

INGREDIENTS 

• 1 cup uncooked wild rice
• 1/4 cup butter
• 1 onion, chopped
• 2 1/2 cups sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 6 cups vegetable broth
• 2 cups half-and-half
• 2/3 cup dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon dried chervil
• 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms. Cook 2 minutes, stirring constantly.
3. 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.
4. 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.

I made this for my husband for our first Valentine's Day together, along with a ton of other stuff.  It was a feast.  Then he came late and I had to microwave the soup and I was livid, which was ridiculous because it was something totally out of his control.  The soup was good, though.

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Original recipe: All Recipes

Posted by Jasmine