Wild Rice Soup

• 1 1/2 c. wild rice
• 1 1/2 c. boiling chicken stock
• 1 lb. fresh mushrooms, sliced
• 4 Tbsp. butter or margarine
• 1/2 c. chopped onions
• 1/2 c. chopped celery
• 1/2 c. chopped green pepper
• 2 qt. chicken broth
• 1/2 c. all-purpose flour
• salt and pepper to taste

1. Combine wild rice and the 1 1/2 cups chicken stock.
2. Simmer 1 hour or until rice is fluffy.
3. Set aside.
4. In large saucepan, saute mushrooms in 2 tablespoons of the butter until the liquid has evaporated, about 10 minutes.
5. Remove from pan and reserve. Heat remaining butter in saucepan.
6. Add onions, celery and green pepper.
7. Saute until tender, about 3 minutes.
8. Press this mixture through a sieve or puree in a blender, adding a little of the chicken stock, if necessary.
9. Return vegetables to saucepan with all but 1/2 cup of the chicken broth.
10. Heat to boiling.
11. Blend flour with the reserved chicken stock to make a paste.
12. Stir into boiling mixture.
13. Cook until thickened.
14. Add mushrooms and wild rice.
15. Add salt and pepper to taste.

wild rice, boiling chicken stock, fresh mushrooms, butter, onions, celery, green pepper, chicken broth, allpurpose, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006268 (may not work)