Wild Rice Soup with Wine

by John Reiss, Milwaukee Area Technical College

1 cup wild rice
4 cups water
1 tablespoon salt
4 tablespoons butter
1 medium onion, finely chopped
2 cups sliced mushrooms
1/2 cup thinly sliced celery
1/3 cup all-purpose flour
5-1/4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon ground pepper
2 cups half and half
1/2 cup dry sherry
1/2 cup Cedar Creek Bon Vivant

Garnish: minced fresh parsley or chives or thinly sliced mushrooms

Rinse wild rice until water runs clear. Heat water and 1 T. salt to boiling. Add rice and simmer covered to 45 minutes or until rice is tender. Drain off excess water. In heated saucepan, melt butter, stir in onion and cook 5 minutes or until golden.

Stir in mushrooms and celery and cook 4 minutes.

Mix in flour and gradually blend in chicken broth,stirring constantly until slightly thickened. Stir in wild rice, 1/2 tsp. salt, curry powder, dry mustard, and pepper.

Lower heat and stir in half and half, wine and sherry. Heat to simmering, stirring occasionally. Do not boil.

Recipes demonstrated at the 1998 WOLLERSHEIM WINERY OPEN HOUSE