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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 quarts water 2 cups uncooked wild rice 4 tbsp. butter 1 1/2 cups finely diced carrots 1 cup finely diced leek 1 pound sliced fresh mushrooms 1/2 cup dry sherry 1/2 cup all purpose flour 12 cups vegetable broth 4 cups heavy or whipping cream 2 tbsp. chopped fresh thyme or 1 tbsp. dried 3 tbsp. chopped fresh parsley 1 tsp. salt 1/2 tsp. pepper
Directions
Bring water to a boil in a large saucepan. Add rice and cook about 40 minutes until kernels start to break open. Drain well. Melt butter in a large pot. Add carrot and leek. Cook over medium-high heat, 10 minutes, stirring frequently. Add mushrooms and cook until softened. Add flour and cook 1 minute, stirring. Add sherry and bring to a boil. Boil 1 minute. Stir in broth and simmer 30 minutes. Add rice and cream and return to a simmer. Add thyme, parsley, salt and pepper. Simmer 10 minutes, stirring occasionally.
Serves 4 to 6.
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