Monday Plan 12/8

Creamy Wild Rice Soup

1/4 c butter
1 large onion, chopped
4 carrots, diced
8oz pkg mushrooms, sliced
3 stalks celery, diced
1/2 c whole wheat or spelt flour
6-8 c stock
2 c dry wild rice, cooked according to pkg and drained
1 tbsp salt
1 tsp dry mustard
1/4 tsp curry powder
pepper
1/8 tsp cayenne pepper
2 c milk
1/2 c parsley, chopped

In large saucepan melt butter and cook onions for about 5 minutes.
Add carrots, mushrooms, celery & cook for 2 minutes.
Stir in flour, then add stock stirring for 5 minutes on high heat.
Stir in wild rice and spices.
Reduce heat and stir in milk. Heat.
Add parsley and serve.