A family favorite for holidays.
Preparation time 1 hour
Serves 6-8
wild rice, 3/4 cup
butter, 1/2 cup
onions, 2 large
fresh mushrooms, 8 oz.
carrot, grated
celery stalk
flour, 1/2 cup
chicken broth, 8 cups
(dried mushrooms, 2)
half and half, 2 cups
sherry, 1/2 cup
salt, 1 tbs
sprinkling fresh parsley
pepper, red or black
Soak wild rice overnight. Boil 4 times for 2 minutes each time. Pour off the water between boilings. Set aside.
Chop onions and celery. Grate carrot. Slice mushrooms. Melt butter in a soup pot. Add onions, carrot, celery, and a pinch of salt. Simmer for 10 minutes. Stir in flour.
Add chicken broth. (Grind up dried mushrooms and add powder to pot with broth.) Bring to boil.
Lower the heat to simmer, and add half and half, sherry, and salt.
Add the wild rice and a dash of ground pepper. (Or use red pepper flakes instead.)
