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"
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 58 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 634.1mg||22 %|
|Potassium 488.7mg||13 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 31.5g|
|Protein 5.5g||8 %|
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Calories per serving: 227
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