Side Pannel
Casablanca Cafe Cream of Mushroom and Wild Rice Soup
Casablanca Cafe Cream of Mushroom and Wild Rice Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 7 tb Butter (divided); (7/8
- -stick)
- 4 tb All-purpose flour
- 1 c Hot milk; (skim or 2%)
- 2 c Vegetable stock; (divided)
- 1/2 c Sliced onion; (divided)
- 1/2 ts Paprika
- 1/2 ts Ground nutmeg; (about)
- -(divided)
- 3 c Sliced mushrooms; (divided)
- -(thinly sliced)
- 1 Bay leaf
- 1/4 c Chopped celery
- 4 Whole cloves
- 1 c Hot cooked wild rice;
- -(follow package directions)
- 1 tb Chopped parsley
- 1/4 c Dry white wine
- Salt and pepper; to taste
Directions
Melt 4 tablespoons butter in large saucepan over low heat. Add flour and
cook 3 minutes, stirring constantly. Slowly stir in hot milk and 1 cup
stock. Cook sauce over low heat, stirring constantly with wooden spoon,
until smooth, about 15 minutes.
In another saucepan, melt 1 tablespoon of remaining butter. Add 1/4 cup
onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes. Add to first
mixture and stir to combine.
In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons
butter. Add bay leaf, remaining 1/4 cup sliced onion, the chopped celery,
cloves and remaining 1 cup stock. Cover and cook medium heat 10 minutes.
Blend mixture in blender or food processor until smooth, about 1 minute.
Strain both the mushroom/celery mixture through a fine sieve and the
flour/milk mixture through a colander. Discard vegetable pieces.
Return both mixtures to large saucepan and combine. Cook 5 minutes over low
heat, stirring until mixture is smooth. Stir in rice, remaining 1 cup
sliced mushrooms, parsley and wine. Add salt and pepper, if desired. Remove
bay leaf, sprinkle with reserved nutmeg if desired, and serve. Makes 6 to 7
servings.
cook 3 minutes, stirring constantly. Slowly stir in hot milk and 1 cup
stock. Cook sauce over low heat, stirring constantly with wooden spoon,
until smooth, about 15 minutes.
In another saucepan, melt 1 tablespoon of remaining butter. Add 1/4 cup
onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes. Add to first
mixture and stir to combine.
In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons
butter. Add bay leaf, remaining 1/4 cup sliced onion, the chopped celery,
cloves and remaining 1 cup stock. Cover and cook medium heat 10 minutes.
Blend mixture in blender or food processor until smooth, about 1 minute.
Strain both the mushroom/celery mixture through a fine sieve and the
flour/milk mixture through a colander. Discard vegetable pieces.
Return both mixtures to large saucepan and combine. Cook 5 minutes over low
heat, stirring until mixture is smooth. Stir in rice, remaining 1 cup
sliced mushrooms, parsley and wine. Add salt and pepper, if desired. Remove
bay leaf, sprinkle with reserved nutmeg if desired, and serve. Makes 6 to 7
servings.
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