Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sliced fresh shiitake
Mushrooms
1 c Sliced fresh mushrooms
1/4 c Thinly sliced carrot
1/4 c Sliced celery
1/4 c Sliced green onion
3 tb Butter
1 cn (14 1/2oz) chicken broth
1/4 c Wild rice, uncooked
1/8 ts Dried marjoram
1/2 c Water
1 c Half and half or light
Cream
2 tb Flour
1 c Milk
Thin carrot strips, for
Garnish

Cook mushrooms, carrot, celery, and onion in butter 5 minutes,
stirring occasionally. After removing several shiitake slices for
garnish, blend mushrooms and half the chicken broth until almost
smooth. return to saucepan.

Add remaining chicken broth, wild rice, marjoram and water. Bring to a
boil; reduce heat. Cover and simmer45-50 minutes, until rice is
tender. Slowly stir half and half into flour until it is smooth. Add
to saucepan along with milk. Cook until thickened and bubbly Cook,
stirring 1 more minute. Ladle into soup bowls and garnish with
reserved mushroom slices and carrot strips.

Better Homes and Gardens Holiday Appetizers 1995 Shared by Carolyn
Shaw 12-95

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