• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Casablanca Cafe Cream of Mushroom and Wild Rice Soup

  • Recipe Submitted by on

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


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

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