** 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
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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