Wild Rice Curry Soup

by Gillian Markson | More from this Blogger

16 Jul 2006 12:37 PM

Wild Rice Curry Soup

1 cup uncooked wild rice 1/4 cup butter 1 onion, chopped 3 cups sliced fresh mushrooms 1/2 cup celery, chopped 1/2 cup 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 1/3 teaspoon paprika 1/2 teaspoon dried chervil 1 tablespoon chopped fresh parsley, for garnish

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. Sauté onion until golden brown and then add mushrooms and celery, cooking 2 minutes, stirring constantly. Reduce heat to low; stir in flour and cook, stirring constantly until mixture is bubbly. Gradually add broth and then increase heat to medium-high and bring to a boil for 1 minute. Reduce heat. Add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika, and chervil. Simmer until heated through and garnish with parsley.

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