Wild Rice Mushroom Soup 1/4 cup margarine 1 medium onion, chopped 1 pkg. mushrooms, sliced 1/2 cup celery, sliced 6 cups chicken broth, divided 1/2 cup wild rice (cook according to package) 1/2 tsp salt 1/2 tsp chervil 1/2 tsp curry powder 1/2 tsp dry mustard 1/2 tsp paprika 2 cups milk 3 Tbls dry sherry In a 2 quart pan, melt margarine; saute onions, mushrooms, and celery. Saute 2 minutes and add 5 cups chicken broth, wild rice, spices, and herbs. Simmer 5 minutes. In a small bowl combine remaining ingredients, broth and flour. Stir together until smooth. Blend into soup and simmer until slightly thick, about 8 to 10 minutes. Stir in milk and heat throughly. Sandy Lawrence Vancouver, WA |