Casablanca Cafe Cream Of Mushroom And Wild Rice Soup

Directions

1. Heat 4 Tbsp. butter in large saucepan over low heat. Add in flour and cook 3 min, stirring constantly. Slowly stir in warm lowfat milk and 1 c. stock. Cook sauce over low heat, stirring constantly with wooden spoon, till smooth, about 15 min.
2. In another saucepan, heat 1 Tbsp. of remaining butter. Add in 1/4 c. onion, the paprika and 1/8 tsp. nutmeg and cook 2 min. Add in to first mix and stir to combine.
3. In same pan, saute/fry 2 c. sliced mushrooms in remaining 2 Tbsp. butter. Add in bay leaf, remaining 1/4 c. sliced onion, the minced celery, cloves and remaining 1 c. stock. Cover and cook medium heat 10 min.
4. Blend mix in blender or possibly food processor till smooth, about 1 minute.
5. Strain both the mushroom/celery mix through a fine sieve and the flour/lowfat milk mix through a colander. Throw away vegetable pcs.
6. Return both mixtures to large saucepan and combine. Cook 5 min over low heat, stirring till mix is smooth. Stir in rice, remaining 1 c. sliced mushrooms, parsley and wine. Add in salt and pepper, if you like. Remove bay leaf, sprinkle with reserved nutmeg if you like, and serve.
7. Makes 6 to 7servings.