Here’s a favorite Brainerd Lakes Area recipe to try out in your kitchen.

Kavanaugh’s Wild Rice and Mushroom Soup
1/4 cup butter
1/4 cup flour
1 whole shallot, chopped
1/2 teaspoon pepper, fresh ground
1/4 teaspoon cayenne
pinch(es) fresh nutmeg
2 tablespoons sherry
1 1/2 cups chicken stock
2 cups whole milk
2 1/2 cups heavy cream
8 ounces mushrooms, sliced
1/2 whole red and yellow bell pepper, diced
2 2/3 tablespoons green onions, chopped
1/2 teaspoon butter, for sauteing
1/2 cup wild- and long-grain rice, cooked

Melt butter and flour to form a roux. Add the shallot and seasonings and cook on low for 5 minutes. Add sherry and chicken stock, allow to thicken. Add milk and cream. Cook for about 30 minutes, stirring often, until you reach desired thickness. In a separate saute pan, melt one teaspoon of butter and saute mushrooms, peppers, and onions until tender. Add wild rice and mushroom mixture to soup and serve. Makes 10 servings.