Name: Wild Rice Soup
Ingredients: 4 c Vegetable Or Chicken Broth; 1 c Dry Sherry; 1/2 c Water; 3 Shallots, Finely Chopped; 1/2 c Mushrooms, Sliced; 1 c Wild Rice; Salt And Pepper, To Taste; 1/2 c Light Cream; 1/2 c Chervil, Or Parsley, Chopped; 2 ts Fresh Thyme, Chopped; 1 pn Dry Mustard

The Trinity is a mystery...man cannot comprehend it and make it intelligible. It is intelligible in some of its relations and modes of manifestation, but unintelligible in its essential nature.... The real difficulty lies in the relation in which the persons in the Godhead stand to the divine essence and to one another; and this is a difficulty which the Church cannot remove, but only try to reduce to its proper proportion by a proper definition of terms. It has never tried to explain the mystery of the Trinity but only sought to formulate the doctrine of the Trinity in such a manner that the errors which endangered it were warded off.

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		New text im, Soups	4	Servings

INGREDIENTS

4	c	Vegetable Or Chicken Broth
1	c	Dry Sherry
1/2	c	Water
3		Shallots, Finely Chopped
1/2	c	Mushrooms, Sliced
1	c	Wild Rice
		Salt And Pepper, To Taste
1/2	c	Light Cream
1/2	c	Chervil, Or Parsley, Chopped
2	ts	Fresh Thyme, Chopped
1	pn	Dry Mustard

INSTRUCTIONS

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.
Recipe by: Twelve Months of Monastery Soups.  p.  125 Posted to MC-Recipe
Digest V1 #649 by Sue <suechef@sover.net> on Jun 26, 1997

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