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Receta Houston's Wild Rice And Mushroom Soup

by Global Cookbook

Ingredientes

2 c. wild rice 4 Tbsp. butter - (1/2 stick) 1/2 lb carrots diced fine 1/4 lb Leeks diced fine 1 lb mushrooms sliced 1/2 c. all-purpose flour

1/2 c. sherry 3 quart vegetable stock 1 quart heavy cream 2 Tbsp. minced fresh thyme 3 Tbsp. minced fresh parsley Salt to taste Freshly-grnd black pepper to taste

Direcciones

1. Cook rice in 2 qts water till just bloomed, about 40 min.
2. In a large Dutch oven over medium-high heat, heat butter and add in carrots and leeks. Cook, stirring constantly, for about 10 min. Add in mushrooms and cook till soft; add in flour and stir well.
3. Deglaze pan with sherry and cook till slightly reduced. Add in stock and stir well. Reduce heat to medium and cook for about 30 min.
4. Add in wild rice and heavy cream and continue cooking till heated through. Stir in herbs and season with salt and pepper.

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