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