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Mushroom Wild Rice Soup
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1/2 cup cooked wild rice
1 package dried mushrooms, soaked in 2 cups boiling water until tender
2 sticks celery
1 onion
1 Tbls. margarine
1 10oz. package white mushrooms, sliced
2 cans chicken broth
1 Tbls. silver swan soy sauce
1/2 tsp. thyme
1/4 cup cream sherry
pinch juniper berries
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Saute the vegetables in margarine. Add the rest except the sherry. Transfer some to blender. Add the cream sherry last.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Anne F Spackman
New York
United States |
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| This recipe has been viewed 4019 times. |
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