Source: dLife

A creamy soup with mushrooms and wild rice seasoned with thyme and rosemary.

Servings

3.5 cup cold water
1 tbsp chicken bouillon
4 cup fresh mushroom slices
0.75 cup fresh chopped onion
0.5 cup Rice, wild, dry
0.25 tsp ground thyme
0.25 tsp dried rosemary
0.12 tsp white pepper
12 floz evaporated skim milk
3 tbsp Flour, pastry, wheat, soft, whole grain (or unbleached flour)
2 tbsp cooking sherry
0.33 cup chopped scallions (optional, for garnish)

1 Bring the water, bouillon granules, mushrooms, onion, wild rice, thyme, rosemary, and white pepper to a boil over high heat in a 3-quart pot. Reduce the heat to low, cover, and simmer for 1 hour until the rice is tender.
2 Pour 1/2 cup milk and all the flour into a jar and seal. Shake until smooth and set aside.
3 Add the remaining milk to the pot. Bring to a boil over medium heat.
4 Add the flour mixture slowly while stirring constantly. Continue cooking and stirring for 1-2 minutes until the mixture comes to a boil and thickens slightly.
5 Stir the sherry into the soup. Top each serving with some scallions and serve immediately.

Make sure not to cook the sherry.