Mushroom soup

 
                               Mushroom Soup
 
 Recipe By     : Cuisine Magazine
 Serving Size  : 8    Preparation Time :40:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   butter -- unsaled
    2      cups          shiitake mushrooms -- coarsely Chopped
    2      cups          crimini mushrooms -- coarsely Chopped
    2      cups          button mushrooms -- coarsely Chopped
    1      cup           leek white part only -- chopped
    1      cup           kale -- chopped
    2      cups          wild rice -- cooked
    2      cloves        garlic -- minced
    2      cups          chicken broth
    2      cups          half and half
    2      Tablespoons   chives fresh optional -- chopped
    2      Tablespoons   parsley fresh optional -- chopped
                         salt and white pepper to taste
    4      Tablespoons   all-purpose flour
 
 Saute the mushroom, leeks and kale in 4 Tbsp. butter ( 5 minutes).
 Add garlic and wild rice. Saute until you start to smell the garlic cooking.
 Add the flour, thoroughly stirring it into the mushroom mixture. This
 combination of  butter and flour is called a roux (roo).
 The mixture will become thick and lumpy. Don't be alarmed. Just keep
 stirring and cooking to remove the starchy taste from the flour. This will
 take about 3 minutes.
 Slowly add the chicken stock and half-and-half. Use a whip to blend the
 liquids and ensure a smooth, creamy texture. As it heats, the roux thickens
 the soup. When the soup is smooth and hot, add the chives and parsley.
 Season with salt and pepper to taste. For an even richer soup, stir in 1
 Tbsp. of butter.
 
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 NOTES : 1 cup serving:
 207 calories
 13g total fat