*  Exported from  MasterCook  *

                              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
--------  ------------  --------------------------------
   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

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.

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.

Add the cream, chervil, thyme and pinch of dry mustard.  Stir the soup
thoroughly.  Cover the pot and simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.

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