Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring
occasionally. After removing several shiitake slices for garnish, blend
mushrooms and half the chicken broth until almost smooth. return to
saucepan.
Add remaining chicken broth, wild rice, marjoram and water. Bring to a
boil; reduce heat. Cover and simmer45-50 minutes, until rice is tender.
Slowly stir half and half into flour until it is smooth. Add to saucepan
along with milk. Cook until thickened and bubbly Cook, stirring 1 more
minute. Ladle into soup bowls and garnish with reserved mushroom slices and
carrot strips.
Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw
12-95
Posted to MM-Recipes Digest V3 #196
Date: Mon, 15 Jul 1996 13:24:34 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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