This is a print preview of "Casablanca Cafe Cream Of Mushroom And Wild Rice Soup" recipe.

Casablanca Cafe Cream Of Mushroom And Wild Rice Soup Recipe
by Global Cookbook

Casablanca Cafe Cream Of Mushroom And Wild Rice Soup
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  Servings: 1

Ingredients

  • 7 Tbsp. Butter (divided), (7/8 stick)
  • 4 Tbsp. All-purpose flour
  • 1 c. Warm lowfat milk, (skim or possibly 2%)
  • 2 c. Vegetable stock, (divided)
  • 1/2 c. Sliced onion, (divided)
  • 1/2 tsp Paprika
  • 1/2 tsp Grnd nutmeg, (about) (divided)
  • 3 c. Sliced mushrooms, (divided) (thinly sliced)
  • 1 x Bay leaf
  • 1/4 c. Minced celery
  • 4 whl cloves
  • 1 c. Warm cooked wild rice, (follow package directions)
  • 1 Tbsp. Minced parsley
  • 1/4 c. Dry white wine Salt and pepper, to taste

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.