Sherried Wild Rice Soup

    YIELD: 24 portions
    PORTION: 8 oz

    8 oz butter or margarine
    12 oz finely chopped onion
    12 oz finely sliced celery
    2 lbs sliced mushrooms
    4 oz all-purpose flour
    3 qts chicken broth
    8 cups cooked wild rice
    1/4 cup fresh chervil or 4 tsp dried chervil leaves
    1 tsp salt
    1 tsp white pepper
    1 qt half and half
    12 oz dry sherry or additional broth
    chopped fresh parsley, garnish

In steam-jacketed kettle or large kettle, melt butter over medium heat. Sauté onion and celery 5 minutes or until slightly tender. Add mushrooms, cook 2 minutes or until slightly tender.

Stir in flour; cook 1 minute, until mixture boils and is thick. Gradually add broth; cook, stirring constantly.

Stir in wild rice, chervil, salt and pepper. Reduce heat to low.

Stir in cream and sherry; cook, stirring constantly until heated through. Garnish with parsley.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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