casablanca cafe cream of mushroom and wild rice soup

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 ¼ cup onion, the paprika and ⅛ 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 ¼ 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