"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Wild Rice and Mushroom Cheese Soup Recipe

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This recipe for Wild Rice and Mushroom Cheese Soup, by , is from Captain Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stoltze
Added: Wednesday, June 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup small diced mushrooms
1/4 cup each of diced onions, carrots and celery
1 t chopped garlic
1 T Vegetable or chicken broth base
1/4 cup cooked wild rice
2 T aged cheddar, shredded
1/4 cup heavy cream
2 cups water
roux

Directions:
Directions:
Saute carrots, mushrooms, onions and celery in a tablespoon of oil for about 2 minutes over a high flame. Add garlic, soup base, cream and water. Cover and bring to a boil for about 6 minutes. Add rice and cheddar. While soup is boiling, melt 2 T of butter with 2 T of flour (this is a roux) and stir together. Add the roux to the soup and stir with a whisk. Boil for an additional 2 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
4 cups
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can have fun with this recipe. If you like more rice, add it. More cheese too.

 

 

 

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