"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream of Mushroom and Wild Rice Recipe

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This recipe for Cream of Mushroom and Wild Rice, by , is from A Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 cup wild rice
6 to 8 slices bacon
2 ribs celery diced
1 medium onion diced
4 cups button or cremini mushrooms sliced
4 cup chicken stock
3 to 4 cups half and half cream or milk
Salt and pepper
cup flour
1 cup cold water

In a fry pan, dry fry mushrooms till cooked and set aside.
In a large Dutch oven fry bacon, till cooked. Remove and set to side. Drain off some fat if lots.
Add celery, onion and cooked till soft.
Add stock and rice and bring to a boil.
Add cream or milk and bring just to a simmer.
Put flour and water in container and stir or shake to remove lumps. (should be fairly thick)
Pour in soup slowly stirring constantly till soup thickens.
Add more if needed but make sure you give it time to thicken and flour cook out.
Return bacon and mushrooms to the soup.

Personal Notes:
Personal Notes:
If soup gets to thick, just add chicken stock.
Can use skim milk also.




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