MUSHROOM WILD RICE SOUP
1 teaspoon butter, or margarine
8 ounces fresh mushrooms, sliced
1 medium onion, chopped
1/2 cup nonfat dry milk
2 tablespoons flour
1/8 teaspoon dried thyme
1 1/2 cups fat-free chicken stock
1/2 cup cooked wild rice
1 12-ounce can evaporated skim milk
2 tablespoons dry sherry, (optional)
1 tablespoon minced fresh parsley
Melt butter in sauce pan over medium heat; stir in mushrooms and onion. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 8 to 10 minutes, until mushrooms and onion are soft and liquid has accumulated. Cool 10 minutes; transfer to food processor.
Add dry milk, flour and thyme; process with short pulses until mushrooms are chopped. Return mushroom mixture to sauce pan; add chicken stock and cooked rice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; stir in evaporated milk and sherry. Simmer 8 to 10 minutes, stirring frequently. Stir in parsley. Serve in heated soup bowls or tureen.