Creamy Wild Rice Soup

• 14 cup extra virgin olive oil
• 1 large onion, chopped
• 4 carrots, diced
• 8 ounces mushrooms, sliced
• 3 stalks celery, sliced
• 12 cup whole wheat flour
• 6 -8 cups vegetable stock
• 2 cups dry wild rice, cooked
• 1 tablespoon salt
• 1 teaspoon dry mustard
• 3 teaspoons curry powder
• 12 teaspoon pepper
• 18 teaspoon cayenne pepper
• 2 cups cream

1. In large saucepan, heat oil (or melt butter).
2. Add onions and cook about 5 minutes or until tender.
3. Add carrots, mushrooms and celery, cook for 2 minutes.
4. Stir in flour, then add in vegetable stock, stirring on high heat.
5. Stir in the wild rice and spices.
6. Reduce heat and stir in cream; cook until thoroughly heated.
7. Since I can't find wild rice, I usually use that wild/brown mixture I *can* find.
8. I usually use half and half but it's extra creamy with cream (of course).
9. I love this served with a slice of bread.
10. The original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but I like it better without.
11. To save dishes, I cook the rice in the same pot as the soup will be made.
12. I just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.

extra virgin olive oil, onion, carrots, mushrooms, stalks celery, whole wheat flour, vegetable stock, wild rice, salt, mustard, curry powder, pepper, cayenne pepper, cream

Taken from www.food.com/recipe/creamy-wild-rice-soup-152851 (may not work)