Casablanca Cafe Cream of Mushroom and Wild Rice Soup - BigOven 54196

Casablanca Cafe Cream of Mushroom and Wild Rice Soup

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Casablanca Cafe Cream of Mushroom and Wild Rice Soup"

Share it:

Try this Casablanca Cafe Cream of Mushroom and Wild Rice Soup recipe, or contribute your own. "Celery" and "Soups" are two tags used to describe Casablanca Cafe Cream of Mushroom and Wild Rice Soup.

"Absolutely stunning flavor and SUPER easy to make! Delightful, A+"

- MauraSpeckt

Ingredients

Are you making this? 
1 c Hot milk; (skim or 2%)
1 Bay leaf
salt and pepper; to taste
4 tb All-purpose flour
4 Cloves
1/2 ts Ground nutmeg; (about)
1/4 c Celery; chopped
7 tb Butter (divided); (7/8
1 c Hot cooked wild rice;
1/4 c Dry white wine
2 c Vegetable stock; (divided)
3 c Sliced mushrooms; (divided)
1 tb Chopped parsley
1/2 c Sliced onion; (divided)
1/2 ts Paprika

Original recipe makes 1 Servings

Servings  

Preparation

Melt 4 tablespoons butter in large saucepan over low heat. Add flour and cook 3 minutes, stirring constantly. Slowly stir in hot milk and 1 cup stock. Cook sauce over low heat, stirring constantly with wooden spoon, until smooth, about 15 minutes. In another saucepan, melt 1 tablespoon of remaining butter. Add 1/4 cup onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes. Add to first mixture and stir to combine. In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons butter. Add bay leaf, remaining 1/4 cup sliced onion, the chopped celery, cloves and remaining 1 cup stock. Cover and cook medium heat 10 minutes. Blend mixture in blender or food processor until smooth, about 1 minute. Strain both the mushroom/celery mixture through a fine sieve and the flour/milk mixture through a colander. Discard vegetable pieces. Return both mixtures to large saucepan and combine. Cook 5 minutes over low heat, stirring until mixture is smooth. Stir in rice, remaining 1 cup sliced mushrooms, parsley and wine. Add salt and pepper, if desired. Remove bay leaf, sprinkle with reserved nutmeg if desired, and serve. Makes 6 to 7 servings. Recipe by: Casablanca Cafe Posted to recipelu-digest by "Crane C. Walden" on Feb 5, 1998

Calories Per Serving: 227 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Casablanca Cafe Cream of Mushroom and Wild Rice Soup

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

Absolutely stunning flavor and SUPER easy to make! Delightful, A+
MauraSpeckt 6 months ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free