Catfish And Wild Rice Soup

• 1 c. wild rice
• 4 c. water
• 1 tsp. salt
• 1 onion, chopped
• 1 c. celery, chopped
• 2 garlic cloves, minced
• 1/4 c. butter
• 1/3 c. all-purpose flour
• 5 c. chicken broth
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/4 tsp. black pepper, ground
• 2 lb. catfish fillets, diced
• 2 c. milk or light cream
• 1/4 c. dry sherry
• 1/2 tsp. crushed red pepper
• lemon, cut into very thin slices
• fresh parsley

1. Rinse rice and drain.
2. In medium saucepan, bring water and salt to boil.
3. Add rice.
4. Return to boil; reduce heat.
5. Cover and simmer for 45 to 55 minutes or until rice is tender.
6. Drain. Meanwhile, in large kettle, cook onion, celery, garlic and butter until tender.
7. Stir in flour.
8. Add chicken broth, salt, curry powder and pepper.
9. Bring to boil.
10. Add catfish.
11. Return to boil; reduce heat.
12. Cover and simmer for 15 minutes.
13. Stir in cooked rice, light cream, sherry (if desired) and ground red pepper. Heat through.
14. Garnish each serving with a lemon slice and parsley sprig.

wild rice, water, salt, onion, celery, garlic, butter, allpurpose, chicken broth, salt, curry powder, black pepper, catfish fillets, milk, sherry, red pepper, lemon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593015 (may not work)