Curried Wild Rice Soup
Description
A rich, creamy soup with wild rice, vegetables, and curry spices. Unique and flavorful, it’s a warm, satisfying option for lunch or dinner with an exotic twist.
Ingredients
- 1 cup uncooked wild rice 1/4 cup butter
- 1 onion, chopped
- 2 1/2 cups sliced fresh mushrooms
- 1/2 cup chopped celery 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
- 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. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
- 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.
- 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.
