Enough grousing about politics, time for another recipe. Here’s one of our favorite soups. You can even make a vegetarian version of this by using veggie broth instead of chick broth. If you like your soups richer, replace the broth with a stock (oddly, I’ve always liked Swanson’s and it turns out others do too — both Consumer’s Reports and Cooks Illustrated rate their stocks and broths highly). Recipe serves four.
Curry Mushroom and Wild Rice Soup
2 T butter
1 T olive oil
1 lg. onion, chopped
1 c shitake mushrooms, sliced
1 c crimini (or white button) mushrooms, sliced
1/2 c celery, sliced
1/4 c flour
6 c chick broth
1/3 c dry sherry
parsley, scallion chopped for a garnish
Rice
1/2 c wild rice
1/2 c regular rice
Seasoning mix
2 t curry
1/2 t powdered mustard
1/2 t thyme
1/4 t black pepper
Cook rice. Start the wild rice (using a 3.5 to 1 water-to-rice ratio). Cook 25 minutes. Add regular rice and additional water (use a 2 to 1 ratio). Cook till just this side of al dente (another 15-18 minutes). While rice cooks prepare the soup.
In large pot, sauté onion in butter/olive oil till just beginning to brown, 7 - 8 min
Add mushrooms and celery and sauté another 7 - 8 minutes (add butter or oil if needed)
Add flour, incorporate
Add spice mix, incorporate
Add chicken broth, simmer 7 - 8 min
Add sherry, simmer 7 - 8 min
Add cooked rice, simmer 7 - 8 min
Serve with garnishes, crusty baguette and a salad.