WILD RICE and MUSHROOM SOUP
Houston's Restaurant Copycat Recipe
2 cups wild rice
4 tablespoons ( 1/2 stick) butter
1/2 pound carrots, diced fine
1/4 pound leeks, diced fine
1 pound sliced mushrooms
1/2 cup all-purpose flour
1/2 cup sherry
3 quarts vegetable stock
1 quart heavy cream
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh parsley
Salt and pepper to taste
Cook rice in 2 quarts of water until just bloomed, about 40 minutes.
In a large Dutch oven over medium-high heat, melt the butter and add carrots and leeks. Cook, stirring constantly, for about 10 minutes. Add the mushrooms and cook until soft; add flour and stir well. Deglaze the pan with sherry and cook until slightly reduced. Add stock and stir well. Reduce the heat to medium and cook for about 30 minutes. Add wild the rice and heavy cream and continue cooking until heated through. Stir in herbs and season with salt and pepper. Makes 20 cups.