Wild Rice Soup

• 1/4 c. margarine
• 1 medium onion, chopped
• 2 1/2 c. sliced mushrooms
• 1/2 c. sliced celery
• 1/2 c. flour (more is optional)
• 6 c. chicken broth
• 2 c. cooked wild rice
• 1/2 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 tsp. paprika
• 1/2 tsp. dry chervil (optional)
• 1/4 tsp. white pepper
• 2 c. half and half
• 2/3 c. dry sherry (optional)
• chopped parsley/chives (on top)

1. In heavy kettle, melt butter. Add onion and celery.
2. Cook 5 minutes until golden.
3. Add mustard.
4. Mix flour in, gradually add broth, stirring constantly, 5 to 8 minutes until slightly thick. Add spices, rice and mushrooms.
5. Reduce to low and add half and half. Simmer.

margarine, onion, mushrooms, celery, flour, chicken broth, rice, salt, curry powder, dry mustard, paprika, chervil, white pepper, sherry, parsleychives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709268 (may not work)