Recipe - Creamy Mushroom And Wild Rice Soup

One fourth cup Sliced fresh shiitake
Mushrooms
1 cup Sliced fresh mushrooms
One fourth cup Thinly cut or sliced up carrot
One fourth cup Sliced celery
One fourth cup Sliced green onion
3 tablespoon Butter
1 cn (14 1/2oz) chicken broth
One fourth cup Wild rice, uncooked
1/8 teaspoon Dried marjoram
One half cup Water
1 cup Half and half or light
Cream
2 tablespoon Flour
1 cup Milk
Thin carrot strips, for
Garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring
occasionally. After removing several shiitake slices for garnish, blend
mushrooms and half the chicken broth until almost smooth. return to
saucepan.

Add remaining chicken broth, wild rice, marjoram and water. Bring to a
boil; reduce heat. Cover and simmer4550 minutes, until rice is tender.
Slowly stir half and half into flour until it is smooth. Add to saucepan
along with milk. Cook until thickened and bubbly Cook, stirring 1 more
minute. Ladle into soup bowls and garnish with reserved mushroom slices and
carrot strips.

Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw
1295
Posted to MMRecipes Digest V3 #196

Date: Mon, 15 Jul 1996 13:24:34 0500

From: pickell@cyberspc.mb.ca (S.Pickell)