1/2 c. wild rice, uncooked
1 1/2 c. water
2 green onions, thinly sliced
1/2 lb. mushrooms, sliced
3 tbsp. butter
1/4 c. flour
4 c. chicken broth
1 c. cream
2 tbsp. sherry
1/2 c. carrots

Wash wild rice in 3 changes of hot tap water; add to water in saucepan. Heat to boiling, cover and lower heat; simmer 35 to 45 minutes. Saute sliced onions and mushrooms in butter until onions are transparent, 3 to 5 minutes. Add flour and stir, cook for 5 minutes. Stir in chicken broth and bring to a boil; stir until smooth and flour is thoroughly cooked. Add wild rice, cream and sherry, stirring until heated through.