1 cup wild rice (about 6 oz)
4 cups water
1 ¼ tsp sale
4 tbsp (1/2 stick butter)
1 onion, chopped
3 cups sliced mushrooms (about 5 oz)
½ cup chopped celery
¼ cup all purpose flour
6 cups canned low-salt chicken broth
½ tsp curry powder
½ tsp dry mustard
½ tsp dried chervil or dried parsley
¼ tsp ground white pepper
1 cups whole milk
¼ cup dry Sherry
1 cup chopped turkey meat (can use rotisserie chicken)
Place wild rice, 4 cups water and ¾ tsp salt in medium saucepan. Bring to simmer over medium heat. Cover and simmer until wild rice is tender, about 40 minutes. Drain. Melt 4 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add sliced mushrooms and celery and sauté 4 minutes. Add flour and stir 1 minute. Add broth and bring to boil, stirring until slightly thickened. Stir in cooked wild rice, remaining ½ tsp salt, curry powder, mustard, chervil (parsley), and white pepper. Stir in milk and Sherry. Simmer soup 15 minutes, stirring occasionally. Add chopped turkey meat (or chicken) and simmer until meat is heated through, about 5 minutes. Makes 10 servings. (Soup can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Re-warm over medium heat before serving.)
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