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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From The Kitchen of Two Sisters by Danielle and Lindsay Voeller with tweaks from a coworker and me. Ingredients:
1/4 cup extra virgin olive oil |
1 large onion, chopped |
4 carrots, diced |
8 ounces mushrooms, sliced |
3 stalks celery, sliced |
1/2 cup whole wheat flour |
6 -8 cups vegetable stock |
2 cups dry wild rice, cooked |
1 tablespoon salt |
1 teaspoon dry mustard |
3 teaspoons curry powder |
1/2 teaspoon pepper |
1/8 teaspoon cayenne pepper |
2 cups cream |
Directions:
1. In large saucepan, heat oil (or melt butter). Add onions and cook about 5 minutes or until tender. Add carrots, mushrooms and celery, cook for 2 minutes. Stir in flour, then add in vegetable stock, stirring on high heat. Stir in the wild rice and spices. Reduce heat and stir in cream; cook until thoroughly heated.
2. Since I can't find wild rice, I usually use that wild/brown mixture I *can* find. I usually use half and half but it's extra creamy with cream (of course). I love this served with a slice of bread. The original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but I like it better without.
3. To save dishes, I cook the rice in the same pot as the soup will be made. I just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.
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