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Have you made Casablanca Cafe Cream Of Mushroom And Wild Rice Soup?
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Rating: 5.0/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
Cuisine: French
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Casablanca Cafe Cream Of Mushroom And Wild Rice Soup

Recipe Tags: Ice Cream Recipes

Date Added: August 13, 2011


7 Tablespoons Butter (7/8 stick)
4 Tablespoons All-Purpose Flour
1 Cup Milk (skim or 2%)
2 Cups Vegetable Stock (divided)
1/2 Cup Onion (divided)
1/2 Teaspoon Paprika Sweet -- optional
1/2 Teaspoon Ground Nutmeg (about) (divided)
3 Cups Mushrooms (divided) (thinly sliced)
1 Unit Bay Leaf ground
1/4 Cup Celery
4 Unit Whole Cloves sliced, (up to 10)
1 Cup Wild Rice (follow package directions)
1 Tablespoon Parsley
1/4 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
1 Unit Pepper to taste
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1. Melt 4 tablespoons butter in large saucepan over low heat.

2. Add flour and cook 3 minutes, stirring constantly.

3. Slowly stir in hot milk and 1 cup stock. Cook sauce over low heat, stirring constantly with wooden spoon, until smooth, about 15 minutes.

4. In another saucepan, melt 1 tablespoon of remaining butter.

5. Add 1/4 cup onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes.

6. Add to first mixture and stir to combine. In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons butter.

7. Add bay leaf, remaining 1/4 cup sliced onion, the chopped celery, cloves and remaining 1 cup stock.

8. Cover and cook medium heat 10 minutes. Blend mixture in blender or food processor until smooth, about 1 minute.

9. Strain both the mushroom/celery mixture through a fine sieve and the flour/milk mixture through a colander.

10. Discard vegetable pieces. Return both mixtures to large saucepan and combine.

11. Cook 5 minutes over low heat, stirring until mixture is smooth.

12. Stir in rice, remaining 1 cup sliced mushrooms, parsley and wine.

13. Add salt and pepper, if desired. Remove bay leaf, sprinkle with reserved nutmeg if desired, and serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Mushroom, Rice, Sulfites, Celery, Onion allergies.
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