MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Mushroom & Wild Rice Soup
Categories: Mushrooms, Wine, Vegetables, Rice, Herbs
Yield: 7 servings

4 tb Unsalted butter
1/4 c A-P flour
5 c Stock; more as needed
1/4 c Dry white wine
2 lb Mixed mushrooms; tough stems
- removed, chopped in 1/2"
- to 1" pieces
1 c Wild rice (abt 6 oz)
2 Celery ribs; fine chopped
1 sm Yellow or red onion; grated
- or minced
1 lg Carrot; peeled, fine
- chopped
6 cl Garlic; smashed, chopped
3 Sprigs fresh thyme
+=OR=+
1 ts Dried thyme
1 ts Garlic powder
Salt & black pepper
1/2 c Sour cream
Chopped scallions or chives
- fresh dill; for topping

Put the butter in a microwave-safe container (a liquid
measuring cup works well) and microwave until the butter
is completely melted, 30 seconds to 1 minute. With a
fork, whisk the flour into the butter to make a smooth
mixture the texture of cake batter, then microwave until
the roux is steaming hot and bubbling slightly around
the edges, about 30 seconds.

Scrape the roux into a 6 to 8 quart slow cooker and
whisk in the stock and wine. Stir in the mushrooms, wild
rice, celery, onion, carrot, chopped garlic, thyme and
garlic powder. Season with 1 teaspoon salt and several
generous grinds of black pepper. Cook on high until most
of the rice grains are just slightly split open and the
vegetables are tender, about 4 hours. (The soup can hold
for 1 to 2 hours on the warm setting, but eventually the
wild rice will overcook.)

Turn the heat to warm. Put the sour cream in a small
bowl and slowly whisk in a few spoonfuls of the hot soup
until smooth, then stir the mixture into the soup. (This
prevents the sour cream from separating.) If you’d like
the soup to be thinner, whisk in warm broth or water to
the desired consistency. Taste the soup and add more
salt and pepper to taste.

Divide the soup among bowls and top with chopped
scallions or chives and dill. Reheat any leftovers on
low until warm. (Boiling can cause the sour cream to
break.)

By: Sarah DiGregorio

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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