Curried Wild Rice Soup

Ingredients

• 0.3 cup butter 
• 0.5 cup celery chopped
• 0.5 teaspoon chervil dried
• 0.5 teaspoon curry powder 
• 0.5 teaspoon mustard dry
• 0.7 cup cooking sherry dry
• 0.5 cup flour all-purpose
• 2.5 cups mushrooms fresh sliced
• 1 tablespoon parsley fresh chopped for garnish
• 2 cups half-and-half 
• 1  onion chopped
• 0.5 teaspoon paprika 
• 0.5 teaspoon salt 
• 6 cups vegetable broth 
• 0.5 teaspoon pepper white
• 1 cup rice wild uncooked

Equipment

• sauce pan

Directions

1. In a saucepan bring water to a boil.
2. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
3. Heat butter in a large saucepan over medium heat.
4. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.
5. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
6. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through.
7. Serve hot and garnish with parsley.