Updated: Wednesday, 21 Nov 2012, 2:50 PM CST
Published : Wednesday, 21 Nov 2012, 7:09 AM CST
Recipe from Living with Amy.
1 cup butter, divided
6 stalks celery, finely diced
2 medium size onions, finely diced
16 ounces sliced mushrooms
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
8 cups milk
8 teaspoons chicken soup base
2 cans (15 ounces each) wild rice, drained well A few tablespoons chopped Italian parsley
Melt 1/2 cup butter in a large skillet. Cook the onions and celery in the butter for a few minutes. Then add the mushrooms. Continue cooking until vegetables are tender. Season vegetables with some salt and pepper. Melt the other 1/2 cup butter in a large soup pan. Whisk in flour. Cook for 1 minute. Gradually add the milk, whisking constantly until it is thick and starts to bubble. Stir in soup base. Add the vegetables and rice, turn heat to low and simmer for 5 to 10 minutes, stirring often. Season with more salt and pepper if needed. Serve in bowls with chopped parsley on top.