Ed Hoffman profile posted 04-13-98
Cream of Wild Rice Soup
2 packages Uncle Ben's Long & Wild Rice mix
8 tablespoons Butter or Margarine, divided
1 cup Celery -- diced fine
1/4 cup Carrot -- diced fine
1/2 cup Yellow Onion -- diced fine
1/4 cup Leeks -- diced fine
1/4 cup Green Onions -- diced fine
1/4 pound White Mushrooms -- diced fine
3/4 cup All-Purpose Flour
5 cups Swanson Chicken Stock
2 cans Campbell's Chicken Broth (10 1/2 oz.) -- [Double Strength]
2 cups Heavy Cream
2 tablespoons Dry Sherry
Salt and White Pepper -- to taste
Prepare the Uncle Ben's Long Grain and Wild Rice with Herb Seasoning mix as per package directions and set aside.
Melt 4 tablespoons of the butter in a large stock pot over medium
heat.
Add the celery and carrot and sauté lightly for 7-10 minutes.
Add the onion, leeks, green onion, and mushrooms to the stock pot and sauté an additional 5 minutes, until veggies are all crisp tender.
Add the Campbell's Chicken Broth and simmer until the vegetables are completely cooked.
Drain the Chicken Broth and reserve the liquid.
Return the vegetables to the stock pot and add the remaining 4 tablespoons of the butter. When butter is melted add the flour to the vegetables and mix to thoroughly combine. Cook the flour 2-3 minutes, stirring constantly to remove the raw taste.
Add the Swanson Chicken Stock and the reserved Campbell's Chicken Broth and stir constantly until the mixture is thickened and bubbly.
Add the heavy cream and stir to mix completely and heat through. Stir in the prepared rice mix, sherry and adjust the seasonings with salt and white pepper.
Heat to serving temperature and transfer soup to serving bowls or tureen.