CREAMY WILD RICE AND MUSHROOM SOUP

This recipe is from The Villager restaurant, which is located in Sheboygan Falls, Wisconsin

INGREDIENTS

2 quarts chicken stock

6 ounce package long grain and wild rice mix

¾ cup butter

1 pound fresh mushrooms

1 medium onion

½ cup flour

2 cups milk

2 cups heavy cream

1 teaspoon salt

½ teaspoon white pepper

DIRECTIONS

Slice the mushrooms and finely dice the onion. Bring stock to boil in 2 gallon stock pot, then add wild rice mix, including seasoning packages if there are any. Cook rice until tender.

In large sauté pan, melt ½ cup butter and cook mushrooms and onion until soft, but not browned.

In another pan, melt ½ cup butter, then add flour. Stir and cook over low heat for about 10 minutes. Keep stirring so it does not brown.

Stir flour mix into boiling rice with whisk, cook until thickened and smooth.

Add onions and mushrooms to rice, then stir in milk and cream. Add in spices and simmer on low heat for about 10 minutes, stirring occasionally.

Makes about 5 quarts