From the Kitchen of:  Pepper

Source:  Atlanta Cooknotes

 


1/4	cup	butter
1	medium	onion, finely chopped
1/2	pound	mushrooms, sliced
1/2	cup	thinly sliced celery
1/2	cup	all-purpose flour
6	cups	chicken broth
2	cups	cooked wild rice
		salt, to taste
1/2	teaspoon	curry powder
1/2	teaspoon	dry mustard
1/2	teaspoon	dried chervil
1/4	teaspoon	white pepper
2	cups	half and half cream
2/3	cup	dry sherry
		chopped parsley or chives


TO PREPARE:

In a large saucepan, saute onion in butter over medium heat
about five minutes until golden. Add mushrooms and celery;
cook and stir for two minutes. Blend in flour. Gradually
add broth, stirring constantly five to eight minutes until
slightly thickened. Stir in rice, salt, curry powder,
mustard, chervil, and pepper. Reduce heat to low. Stir in
cream and sherry. Simmer, stirring occasionally. Serve
garnished with chopped parsley or chives.

SERVINGS: 6 to 8
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Copyright 1982 The Junior League of Atlanta, Inc. All
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