Monday, September 15, 2008

Creamy Wild Rice Soup

~Our family enjoyed this soup served with fresh homemade bread!~

1/2 c. unsalted butter
1 large onion, chopped
4 carrots, diced
1 (8-oz.) pkg. mushrooms, sliced
3 stalks celery-thinly sliced
1/2 c. whole wheat pastry flour
6-8 c. vegetable stock
2 c. dry wild rice-cooked according to package directions and drained
1 Tbsp. salt
3/4 tsp. curry powder
1/4 tsp. white pepper
1/8 tsp. cayenne pepper
2 c. milk
1/2 c. chopped parsley

In a large saucepan, melt butter. Add onions and cook for about 5 minutes or until tender. Add carrots, mushrooms, and celery; cook for 2 minutes. Stir in flour, then add vegetable stock, stirring for 5 minutes on high heat. Stir in the wild rice and spices. Reduce heat and stir in milk; cook until thoroughly heated. Add parsley and serve.

3 comments:

Karisse Wesco said...

Sounds easy enough---I shall try it soon!

Stepheny Weaver said...

Ooo, that sounds good! OUr family will probably try it soon. We always have soup, salad, and a baked potato on Wed. This sounds WAY better than "Mrs.Grass's" soup!

Steph

The Anderson Family said...

You have my mouth watering with that one, Abbie! ~Amanda