Wild Rice Mushoom Soup

Ingredients

Instructions

1. 1

   Melt the butter in a 4-quart saucepan over medium heat. Sauté the onion for 2 minutes and add the mushrooms. Cook until the mushrooms are browning and giving off their liquid, about 10 minutes. Add the sherry to the mushroom mixture.

2. 2

   Using a wooden spoon, stir in the flour and cook for 2 minutes, stirring constantly to cook the rawness out of the flour and coat the mushrooms. Gradually stir in the stock, stirring constantly. Bring the mixture to a boil and continue to stir for 1 minute.

3. 3

   Stir in the wild rice, carrots, and salt. Simmer for 5 minutes.

4. 4

   Stir in the half-and-half and the 2 tablespoons of sherry. Bring the soup back to a boil; stir until heated.

5. 5

   Remove from the heat and serve. Garnish with almonds, if desired.