Wild Rice Soup

Updated: What is chervil?

My favorite item from this year's Thanksgiving menu.

1 (6-ounce) package wild rice
1 cup firmly chopped onion
1 teaspoon dried chervil
1 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 cup butter or margarine, melted
1 (8-ounce) package sliced fresh mushrooms
1/2 cup thinly sliced celery
1/2 cup all-purpose flour
6 cups chicken broth
2 cups half-and-half
2/3 cup dry sherry

Cook wild rice according to package directions.

Meanwhile, cook onion and next 5 ingredients in butter in a large Dutch oven over medium-high heat, stirring constantly, until onion is tender.

Add mushrooms and celery; cook, stirring constantly, until mushrooms are tender. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.

Gradually add chicken broth; cook over medium heat, stirring constantly, until slightly thickened.

Stir in cooked rice, half-and-half, and sherry; cook until thoroughly heated.

Yield: 12 cups.

**Obviously, Hannah did not eat this soup. When I make this I will be substituting with Earth Balance and soy milk