Curried Wild Rice Soup

• uncooked wild rice↗1 cup
• butter↗1⁄4 cup
• onion↗1

  chopped

• sliced fresh mushrooms2 1⁄2 cups
• chopped celery1⁄2 cup
• all-purpose flour↗1⁄2 cup
• vegetable broth↗6 cups
• half-and-half↗2 cups
• dry sherry↗2⁄3 cup
• salt↗1⁄2 teaspoon
• white pepper1⁄2 teaspoon
• curry powder↗1⁄2 teaspoon
• dry mustard1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• dried chervil1⁄2 teaspoon
• tablespoon chopped fresh parsley (, for garnish)1

Step-by-step instructions

1. 1

   In a saucepan bring water to a boil.

2. 2

   Add rice and stir.

3. 3

   Reduce heat, cover and simmer until tender, about 40 minutes.

4. 4

   Heat butter in a large saucepan over medium heat.

5. 5

   Saute onion until golden brown; add mushrooms and celery.

6. 6

   Cook 2 minutes, stirring constantly.

7. 7

   Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.

8. 8

   Gradually add broth; increase heat to medium-high and bring to a boil.

9. 9

   Boil, stirring, for 1 minute.

10. 10

    Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.

11. 11

    Simmer until heated through.

12. 12

    Serve hot and garnish with parsley.