Cauliflower & Wild Rice Soup


Yield: 2 Quarts

1 md Onion, chopped

1 c Thinly sliced celery

1 c Sliced fresh mushrooms

1/2 c Butter or margarine

1/2 c Flour

1 qt Chicken broth

2 c Cooked wild rice

2 c Cauliflower florets, cooked

1 c Light cream

In a large saucepan, saute onion, celery and mushrooms in butter until

tender. Sprinkle with flour. Stir to coat well. Gradually add chicken

broth. Cook and stir until thickned. Stir in wild rice, cauliflower and

cream until well blended. Cook gently until heated through. Do not

boil.

 

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