Curried Wild Rice Soup

This veggie soup will warm even the coldest nights. Celery, onions and mushrooms are simmered with curry, mustard, paprika and chervil.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 176 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup butter
• ½ cup all-purpose flour
• 2 cups half-and-half
• 1 onion, chopped
• ½ cup chopped celery
• ½ teaspoon paprika
• ⅔ cup dry sherry
• 1 tablespoon chopped fresh parsley, for garnish
• ½ teaspoon curry powder
• ½ teaspoon dry mustard
• ½ teaspoon white pepper
• 1 cup uncooked wild rice
• 6 cups vegetable broth
• 2 ½ cups sliced fresh mushrooms
• ½ teaspoon dried chervil

Recipe Instructions

Step 1

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.

Step 2

Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.

Step 3

Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.

Step 4

Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.