Sherried Wild Rice Soup

• 1/4 c. butter or margarine
• 1 medium onion, finely chopped
• 1/2 c. thinly sliced celery
• 1/2 c. flour
• 1/2 lb. sliced fresh mushrooms
• 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. dried chervil or use parsley
• 1/4 tsp. white pepper
• 2 c. half and half
• 2/3 c. dry sherry
• chopped parsley or chives

1. In a large saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes until golden. Add mushrooms and celery. Cook and stir 2 minutes.
2. Mix in flour.
3. Gradually add broth, stirring constantly, 5 to 8 minutes until slightly thickened.
4. Stir in rice, salt, curry, mustard, chervil (parsley) and pepper.
5. Bring to a simmer, stirring occasionally.
6. Ladle hot soup into individual bowls.
7. Garnish with parsley or chives. Makes about 3 quarts.

butter, onion, celery, flour, mushrooms, chicken broth, rice, salt, curry powder, dry mustard, chervil, white pepper, sherry, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659680 (may not work)