Mushroom and Wild Rice Vichyssoise -- Serves 4-6
| 1/4 | cup | wild rice |
| 5 | cups | chicken stock |
| 2 | leeks, white part only, chopped | |
| 3 | cloves | garlic, chopped |
| 1 | lb | mushrooms, sliced |
| 2 | tbsp | chives |
| 2 | tbsp | sour cream |
| 1 | pinch | cayenne pepper |
| - | pepper, freshly ground | |
| - | salt | |
| - | Dijon mustard |
- Combine stock and wild rice. Bring to a boil, cover and simmer for 30 minutes.
- Add leeks, garlic and mushrooms. Cover and simmer for 15 minutes longer or until rice is tender.
- Puree in food processor until smooth. Return to pot. Season with salt, pepper and a pinch of cayenne. Reheat.
- To serve, garnish each bowl with chives and a streak of sour cream. Optional: brush top with a film of Dijon mustard.
by Lucy Waverman, LCBO Recipes