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Wild Rice Soup

1 each medium onions, sliced
4 ounces fresh mushrooms
3 tablespoons butter
1/4 cup flour
4 cups chicken stock
1 1/2 cups cooked wild rice
1 cup half and half cream
1/4 cup sherry
1 dash chopped parsley

Cut sliced onion into quarters. Cook onion and mushrooms in butter until onion is transparent. Add flour and cook for 25 minutes stirring occasionally. Add chicken stock and cook approximately 10 minutes, stirring until smooth. Add wild rice, cream and sherry stirring until heated throughout. Garnish with parsley.

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