Wild Rice Curry Soup
1 cup uncooked wild rice
1/4 cup butter
1 onion, chopped
3 cups sliced fresh mushrooms
1/2 cup celery, chopped
1/2 cup flour
6 cups vegetable broth
2 cups half-and-half
2/3 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/3 teaspoon paprika
1/2 teaspoon dried chervil
1 tablespoon chopped fresh parsley, for garnish
In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer until tender, about 40 minutes. Heat butter in a large saucepan over medium heat. Sauté onion until golden brown and then add mushrooms and celery, cooking 2 minutes, stirring constantly. Reduce heat to low; stir in flour and cook, stirring constantly until mixture is bubbly. Gradually add broth and then increase heat to medium-high and bring to a boil for 1 minute. Reduce heat. Add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika, and chervil. Simmer until heated through and garnish with parsley.