A great creamy soup. Good for keeping warm in winter.​

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Ingredients

   1 cup-(6 oz) wild rice

   4 cups (32 fl Oz) water, boiling

   1 tsp salt, plus salt to taste

   1/4 cup unsalted butter

   2 yellow onions, finely chopped

   2 celery stalks, finely chopped

   1 cup (8 fl oz) dry white wine

   1 and 1/2 lb small fresh mushrooms, sliced

   2 quarts Chicken Beef or Vegetable Stock

   1 cup (8 fl oz) heavy cream

   freshly ground pepper

   2 tblsp chopped fresh parsley

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(I have substituted sparkling apple juice, champagne, or sparkling white grape juice for the dry white wine. And I have added cooked Cubed chicken breast to this recipe with great success.)

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Prep: 30 mins Cooking: 45 mins Other: Total: ~ 1 hrs

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Rinse the rice well and drain. Place in a heavy saucepan with the boiling water and the 1 teaspoon salt. Bring to a boil, reduce the heat to medium-low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Check the pan from time to time and add a little water if the pan is dry but the rice is not yet ready. Set aside.

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Meanwhile, in a soup pot over medium heat, melt the butter. Add the onions and celery and saute, stirring, until the vegetables are soft, about 10 minutes. Add the wine and reduce over high heat until only 2-3 tablespoons remain, about 3 minutes. Add the mushrooms and saute, stirring, until very soft, about 15 minutes.

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Add the stock, bring to a boil, reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors. Add the wild rice and cream and simmer for 5 minutes longer. Season to taste with salt and pepper.

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Ladle into individual bowls and garnish with the parsley. Serve' immediately.

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Serves 12.