Recipe for Houstons Wild Rice and Mushroom Soup 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup wild rice
4 tbl butter - (1/2 stick)
1/2 lb carrots diced fine
1/4 lb Leeks diced fine
1 lb mushrooms sliced
1/2 cup all-purpose flour
1/2 cup sherry
3 qt vegetable stock
1 qt heavy cream
2 tbl chopped fresh thyme
3 tbl chopped fresh parsley
Salt to taste
Instructions:
Instructions: Cook rice in 2 quarts water until just bloomed, about 40 minutes.

In a large Dutch oven over medium-high heat, melt butter and add carrots and leeks. Cook, stirring constantly, for about 10 minutes. Add mushrooms and cook until soft; add flour and stir well.

Deglaze pan with sherry and cook until slightly reduced. Add stock and stir well. Reduce heat to medium and cook for about 30 minutes.

Add wild rice and heavy cream and continue cooking until heated through. Stir in herbs and season with salt and pepper.

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