From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a large saucepan, saute onion in butter over medium heat about five minutes until golden. Add mushrooms and celery; cook and stir for two minutes. Blend in flour. Gradually add broth, stirring
constantly five to eight minutes until slightly thickened.
Stir in rice, salt, curry powder, mustard, chervil, and pepper. Reduce heat to low. Stir in cream and sherry. Simmer, stirring occasionally. Serve garnished with chopped parsley or chives.
SERVINGS: 6 - 8
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/2 pound mushrooms, sliced
- 1/2 cup thinly sliced celery
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- Salt, to taste
- 1/2 teaspoon curry powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried chervil
- 1/4 teaspoon white pepper
- 2 cups half and half cream
- 2/3 cup dry sherry
- Chopped parsley or chives
TO PREPARE:
In a large saucepan, saute onion in butter over medium heat about five minutes until golden. Add mushrooms and celery; cook and stir for two minutes. Blend in flour. Gradually add broth, stirring
constantly five to eight minutes until slightly thickened.
Stir in rice, salt, curry powder, mustard, chervil, and pepper. Reduce heat to low. Stir in cream and sherry. Simmer, stirring occasionally. Serve garnished with chopped parsley or chives.
SERVINGS: 6 - 8
