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Sherried Wild Rice Soup

Wildrice

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24
serves

INGREDIENTS

8 oz. butter or margarine
12 oz. finely chopped onion
12 oz. finely sliced celery
2 lb. sliced mushrooms
4 oz. all-purpose flour
3 qt. chicken broth
8 cups cooked wild rice
1/4 cup fresh chervil or 4 tsp. dried chervil leaves
1 tsp. salt
1 tsp. white pepper
1 qt. half and half
12 oz. dry sherry or additional broth
chopped fresh parsley, garnish

INSTRUCTIONS

  1. 1
    In steam-jacketed kettle or large kettle, melt butter over medium heat. Sauté onion and celery for 5 minutes or until slightly tender. Add mushrooms, cook 2 minutes or until slightly tender.
  2. 2
    Stir in flour; cook 1 minute, or until mixture boils and is thick. Gradually add broth; cook, stirring constantly.
  3. 3
    Stir in wild rice, chervil, salt and pepper. Reduce heat to low.
  4. 4
    Stir in cream and sherry; cook, stirring constantly until heated through. Garnish with parsley.

notes

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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preparation methods
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cuisines North & South American, Other North American
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