Mushroom Soup
I don't know where you live, but here in Seattle, the weather is cold and damp.  Nothing warms the bones (and tummy!) like a good bowl of hot soup.  Here is a favorite of mine that is filling and elegant enough for company.
1 cup wild rice, cooked (simmer rice in 4 cups water or broth for 1 hour; pour off excess liquid) 1/2 cup shallots, minced (you may substitute yellow onion) 3 Tbsp butter 1 cup fresh button mushrooms, sliced 1 cup fresh crimini mushrooms, sliced 1 cup fresh, frozen or rehydrated morel mushrooms (you may use another kind of mushroom if you can't get the morels) 1/2 cup white flour 8 cups chicken broth (if you're a vegetarian, use veggie broth) 1/2 cup slivered almonds, toasted (I do mine under the broiler, making sure they don't burn) 2 cups half and half (if you're like me and don't want all that fat, substitute evaporated skim milk) 1/2 cup white wine fresh parsley for garnish

In heavy saucepan, sauté shallots (or yellow onion) in butter until soft.  Add mushrooms and continue cooking until soft.  While stirring, gradually add flour and cook for one minute.  Slowly add broth while stirring and continue to cook over medium heat until slightly thickened.  Add wild rice and almonds and simmer 15 minutes.  Just before serving add half and half (or evaporated skim milk) and white wine.  Cook on low until heated through, but be careful and don't let it boil.  Garnish with parsley.

Serves six.

Happy eating!!

November 2004