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Monday, September 29, 2008

Creamy Mushroom Wild Rice Soup

1/4 cup sliced fresh shiitake mushrooms
1 cup sliced fresh mushrooms
1/4 cup thinly sliced carrot
1/4 cup sliced celery
1/4 cup sliced green onion
3 tablespoons butter
1 can (14-1/2 ounce) chicken broth
1/4 cup wild rice, uncooked
1/8 teaspoon dried marjoram
1/2 cup water
1 cup half-and-half or light cream
2 tablespoons flour
1 cup milk
Thin carrot strips, for garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes, stirring occasionally. After removing several shiitake slices for garnish, blend mushrooms and half the chicken broth until almost smooth. Return to saucepan. Add remaining chicken broth, wild rice, marjoram and water. Bring to a boil, reduce heat. Cover and simmer 45-50 minutes, until rice is tender. Slowly stir half-and-half into flour until it is smooth. Add to saucepan along with milk. Cook until thickened and bubbly cook, stirring 1 more minute. Ladle into soup bowls and garnish with reserved mushroom slices and carrot strips.

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