INGREDIENTS

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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