Title: Casablanca cafe cream of mushroom and wild rice soup
 Categories: Soups
      Yield: 1 Servings
 
      7 tb Butter (divided); (7/8
           -stick)
      4 tb All-purpose flour
      1 c  Hot milk; (skim or 2%)
      2 c  Vegetable stock; (divided)
    1/2 c  Sliced onion; (divided)
    1/2 ts Paprika
    1/2 ts Ground nutmeg; (about)
           -(divided)
      3 c  Sliced mushrooms; (divided)
           -(thinly sliced)
      1    Bay leaf
    1/4 c  Chopped celery
      4    Whole cloves
      1 c  Hot cooked wild rice;
           -(follow package directions)
      1 tb Chopped parsley
    1/4 c  Dry white wine
           Salt and pepper; to taste
 
  Melt 4 tablespoons butter in large saucepan over low heat. Add flour
  and cook 3 minutes, stirring constantly. Slowly stir in hot milk and
  1 cup stock. Cook sauce over low heat, stirring constantly with
  wooden spoon, until smooth, about 15 minutes.
  
  In another saucepan, melt 1 tablespoon of remaining butter. Add 1/4
  cup onion, the paprika and 1/8 teaspoon nutmeg and cook 2 minutes.
  Add to first mixture and stir to combine.
  
  In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons
  butter. Add bay leaf, remaining 1/4 cup sliced onion, the chopped
  celery, cloves and remaining 1 cup stock. Cover and cook medium heat
  10 minutes. Blend mixture in blender or food processor until smooth,
  about 1 minute. Strain both the mushroom/celery mixture through a
  fine sieve and the flour/milk mixture through a colander. Discard
  vegetable pieces.
  
  Return both mixtures to large saucepan and combine. Cook 5 minutes
  over low heat, stirring until mixture is smooth. Stir in rice,
  remaining 1 cup sliced mushrooms, parsley and wine. Add salt and
  pepper, if desired. Remove bay leaf, sprinkle with reserved nutmeg if
  desired, and serve. Makes 6 to 7 servings.
  
  Recipe