2 c. cooked wild rice, about 1/2 c. uncooked or more
1 lg. onion, diced
1/2 green pepper, diced
1 1/2 ribs celery, diced
2 lg. fresh mushrooms, diced or 1 sm. can sliced mushrooms, drained
1/2 c. (1 stick) butter
1 c. flour
8 c. hot chicken broth
Salt & pepper to taste
1 c. light cream or half & half
1-2 tbsp. dry white wine, optional, or more

Prepare the wild rice according to package or basic directions. Saute the onion, green pepper, celery and mushrooms in the butter about 3 minutes or just until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed in, but do not let it begin to brown. Slowly add the chicken stock, stirring until all the flour-butter-vegetable mixture is blended well. Add the rice and season to taste with salt and pepper. Heat thoroughly, stir in the cream. Add the dry white wine, if desired. Heat gently, but do not boil. About 12 servings.