2 cups wild rice
4 tablespoons ( 1/2 stick) butter
1/2 pound carrots, diced fine
1/4 pound leeks, diced fine
1 pound sliced mushrooms
1/2 cup all-purpose flour
1/2 cup sherry
3 quarts vegetable stock
1 quart heavy cream
2 tablespoons chopped fresh thyme
3 tablespoons chopped fresh parsley
Salt and pepper to taste
Cook rice in 2 quarts of water until just bloomed, about 40 minutes. In a large Dutch oven over medium-high heat, melt butter and add carrots and leeks. Cook, stirring constantly, for about 10 minutes. Add mushrooms and cook until soft
add flour and stir well. Deglaze pan with sherry and cook until slightly reduced. Add stock and stir well. Reduce heat to medium and cook for about 30 minutes. Add wild rice and heavy cream and continue cooking until heated through. Stir in herbs and season with salt and pepper. Per serving: 281 calories (percent of calories from fat, 66), 5 grams protein, 21 grams carbohydrates, 2 grams fiber, 21 grams fat, 71 milligrams cholesterol, 214 milligrams sodium.
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