Wild Rice Soup I

Ingredients

¾ cup onion, chopped

6 ounces mushrooms, sliced

3 tbsp. butter, unsalted

½ cup flour

4 cups chicken stock (see our Chicken Stock recipe)

½ cup cooked wild rice

1 cup Half & Half

¼ cup dry sherry

Handful of parsley, chopped

3 stalks celery, sliced

2 carrots, sliced into rounds

In a Dutch oven, sauté mushrooms and onion in butter. Sprinkle on flour stirring constantly for a couple of minutes. Poor in chicken stock and stir until smooth. Simmer 10 minutes. Add wild rice, vegetables, cream and dry sherry. Heat well but don’t allow to boil. Garnish with chopped parsley.

Serves 6 to 8