From: Lauren Bolger
1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat
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