Creamy Mushroom Soup
¼ cup butter
1 medium onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
8 ounces fresh mushrooms, sliced (or roughly chopped if they are large mushrooms)
½ cup flour
6 cups chicken broth
2 cups cooked wild rice
½ teaspoon each: salt, curry powder, dry mustard, and pepper
2 cups half and half (or milk to make the soup less rich)
2/3 cup sherry
Chopped parsley for garnish
Over medium low heat, sauté onions in melted butter for 5 minutes. Add carrots, celery and mushrooms and continue to cook and stir for 2 minutes. Stir in flour and cook for 2 more minutes. Gradually add broth and stir until slightly thickened. Cook for another 5 minutes. Stir in wild rice, salt, and spices. (Hold preparation here, if not serving the soup immediately.) Reduce heat and add half and half and sherry and bring to a simmer. Serve with parsley sprinkled on top.
From Marsha Edwards, an extraordinary hostess and long time St. Paul resident.