Creamy Mushroom and Wild Rice Soup

Ready in 1 hour

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1 c fresh mushrooms; Sliced
1/4 c Wild rice, uncooked
1/4 c celery; Sliced
1 c Half and half; or light cream
1/4 c fresh shiitake Mushrooms; Sliced
1/2 c Water
thin strips carrot; For Garnish
1/4 c green onion; Sliced
1/8 ts Dried marjoram
1/4 c carrot; Thinly sliced
1 14.5-oz can chicken broth
1 c milk
3 tb Butter
2 tb Flour

Original recipe makes 6



Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. return to saucepan. Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil; reduce heat. Cover and simmer45-50 minutes, until rice is tender. Slowly stir half and half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly Cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips. Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn Shaw 12-95 Posted to MM-Recipes Digest V3 #196 Date: Mon, 15 Jul 1996 13:24:34 -0500 From: (S.Pickell)

Calories Per Serving: 322 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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