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Wild Rice Soup
Recipe By : Twelve Months of Monastery Soups. p. 125
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Soups
Amount Measure Ingredient -- Preparation Method
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4 Cups Vegetable Or Chicken Broth
1 Cup Dry Sherry
1/2 Cup Water
3 Shallots -- Finely Chopped
1/2 Cup Mushrooms -- Sliced
1 Cup Wild Rice
Salt And Pepper -- To Taste
1/2 Cup Light Cream
1/2 Cup Chervil, Or Parsley -- Chopped
2 Teaspoons Fresh Thyme -- Chopped
Pinch Dry Mustard
1. In a soup pot, pour the broth, sherry, and water and bring to a boil.
Add the shallots, mushrooms, wild rice, salt , and pepper. Reduce the heat
to medium. Cover the pot and cook slowly for 35-40 minutes.
2. Check to see that the rice is well cooked; if not, cook for another 5
minutes or so. Check the seasoning also. add more broth if necessary.
3. Add the cream, chervil, thyme and pinch of dry mustard. Stir the soup
thoroughly. Cover the pot ans simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.
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