| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Soups | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 servings. Recipe by: Casablanca Cafe Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 5, 1998
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