Houston's Wild Rice And Mushroom Soup

Recipe Ingredients

2 cups	320g / 11oz	Wild rice
4 tablespoons	60ml	Butter - (1/2 stick)
1/2 lb	227g / 8oz	Carrots - diced fine
1/4 lb	113g / 4oz	Leeks - diced fine
1 lb	454g / 16oz	Mushrooms - sliced
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	118ml	Sherry
3		Vegetable stock
1		Heavy cream
2 tablespoons	30ml	Chopped fresh thyme
3 tablespoons	45ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook rice in 2 quarts water until just bloomed, about 40 minutes.

In a large Dutch oven over medium-high heat, melt butter and add carrots and leeks. Cook, stirring constantly, for about 10 minutes. Add mushrooms and cook until soft; add flour and stir well.

Deglaze pan with sherry and cook until slightly reduced. Add stock and stir well. Reduce heat to medium and cook for about 30 minutes.

Add wild rice and heavy cream and continue cooking until heated through. Stir in herbs and season with salt and pepper.

This recipe yields ?? servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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10 (1 votes)

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