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Cream of Mushroom Soup

Wild rice and sherry make a delightful appearance in this somewhat different version of the classic cream of mushroom soup...




Melt the butter. Add the mushrooms and scallions and sprinkle with the sea salt and pepper. Cook over high heat turning frequently. Reduce the liquid. Set aside.

Bring the broth and wild rice to a boil. Reduce the heat. Cover the pot and simmer for 40 minutes or so until the rice is tender. 

Sprinkle the reserved vegetables with the flour. Add the vegetables to the soup pot. Season with the thyme, sea salt, and pepper. Simmer until the soup begins to thicken. Add the half and half. Cook for 5 minutes. Add the sherry and heat through. Do not let the soup boil.


Enjoy from Cape Cod Soups!