Maggie'S Wild Rice Soup

• 1/2 tsp salt
• 1 tsp mustard
• 1 tsp chervil
• 1 tsp black pepper
• 1 tbsp curry (or however much you like)
• 1/4 cup olive oil
• 1/2 cup flour
• 2/3 cup dry sherry
• 1 cup half and half
• 1 cup celery, chopped
• 1 cup carrots, sliced
• 2 cups cooked wild rice
• 1 green pepper, chopped
• 2 onions, chopped up
• 8 cups broth
• 1/2 lb mushrooms, sliced

1. Cook wild rice according to package. Rice kernals should be split open.
2. Heat oil in a large pot and cook onions over a low heat until they are soft and almost carmalized. The longer the onions cook the sweeter they will be and add more flavor to the soup.
3. Add carrots, peppers and celery until veggies start to get soft.
4. Add mushrooms until they're soft too.
5. Stir in spices and stir.
6. Sprinkle flour in slowly and stir for 2 minutes.
7. Add the broth and smimmer for 15 minutes.
8. Add rice, half and half and sherry.
9. Simmer for another 10 minutes.

salt, mustard, chervil, black pepper, curry, olive oil, flour, dry sherry, celery, carrots, rice, green pepper, onions, broth, mushrooms

Taken from www.epicurious.com/recipes/member/views/maggies-wild-rice-soup-1266320 (may not work)