Chimney Wild Rice Soup

Obviously, I still have wild rice that needs to be cooked.  So, I continue to look for more wild rice recipes and this one was appealing to me.  It includes curry powder, which is a pretty exciting item to include in a recipe from the From Minnesota with Love cookbook — there’s an old joke that in Minnesota, seasonings are salt, pepper, and ketchup, so to see both curry powder and mustard in the recipe, I was intrigued.

When we had a Harvest Soup potluck at work, I knew this was what I wanted to make.  I mixed it together the night before and threw it in the potluck the crockpot the morning of the potluck and set the potluck on warm.  Overnight, the rice absorbed even more liquid and the soup really thickened up.  It was delicious.

Chimney Wild Rice Soup.jpg

Chimney Wild Rice Soup

1/4 c butter
1 medium onion, finely chopped
1/2 lb fresh mushrooms, sliced
1/2 c thinly sliced celery
1/2 c flour
6 c chicken broth
2 c wild rice
1/2 tsp salt
1/2 tsp curry powder
1/2 tsp dry mustard
1/2 tsp dried chervil
1/4 tsp white pepper
2 c half and half
2/3 c dry sherry

In a large saucepan, melt the butter over medium heat.  Add onion; cook and stir about 5 minutes until golden brown.  Add mushrooms and celery; cook and stir 2 minutes.  Mix in flour; gradually add broth, stirring constantly, 5 to 8 minutes until slightly thickened.  Stir in rice, salt, curry powder, mustard, chervil, and pepper; reduce heat to low.  Stir in half and half and sherry; heat to simmer, stirring occasionally.  Ladle soup into individual bowls and garnish with parsley.

*I also threw in some leftover chicken to add some additional texture to the soup.

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