Recipe - Casablanca Cafe Cream Of Mushroom And Wild Rice Soup

7 tablespoon Butter (divided); (7/8
stick)
4 tablespoon Allpurpose flour
1 cup Hot milk; (skim or 2%)
2 cup Vegetable stock; (divided)
One half cup Sliced onion; (divided)
One half teaspoon Paprika
One half teaspoon Ground nutmeg; (about)
(divided)
3 cup Sliced mushrooms; (divided)
(thinly cut or sliced up )
1 Bay leaf
One fourth cup Chopped celery
4 Whole cloves
1 cup Hot cooked wild rice;
(follow package directions)
1 tablespoon Chopped parsley
One fourth cup Dry white wine
Salt and pepper; to taste

Melt 4 tablespoons butter in large saucepan over low heat. Add flour and
cook 3 minutes, stirring constantly. Slowly stir in hot milk and 1 cup
stock. Cook sauce over low heat, stirring constantly with wooden spoon,
until smooth, about 15 minutes.

In another saucepan, melt 1 tablespoon of remaining butter. Add One fourth cup
onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes. Add to first
mixture and stir to combine.

In same pan, saute 2 cups cut or sliced up mushrooms in remaining 2 tablespoons
butter. Add bay leaf, remaining One fourth cup cut or sliced up onion, the chopped celery,
cloves and remaining 1 cup stock. Cover and cook medium heat 10 minutes.
Blend mixture in blender or food processor until smooth, about 1 minute.
Strain both the mushroom/celery mixture through a fine sieve and the
flour/milk mixture through a colander. Discard vegetable pieces.

Return both mixtures to large saucepan and combine. Cook 5 minutes over low
heat, stirring until mixture is smooth. Stir in rice, remaining 1 cup
cut or sliced up mushrooms, parsley and wine. Add salt and pepper, if desired. Remove
bay leaf, sprinkle with reserved nutmeg if desired, and serve. Makes 6 to 7
servings.

Recipe by: Casablanca Cafe

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
5, 1998