2 c. cooked wild rice (about 1/2 c. uncooked)
1 lg. onion, 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 and half
1-2 tbsp. sherry or dry white wine (opt.)

Prepare wild rice as directed. Saute onions and mushrooms in the butter, about 3 minutes or until softened. Sprinkle in flour, stirring and cooking until flour is mixed in but don't let it brown. Slowly add the chicken broth until blended well. Add rice and salt and pepper to taste. Heat thoroughly; stir in the cream. Add dry white wine if desired. Heat gently, but do not boil.

Yield: about 12 servings. NOTE: Recipe can be made in advance up to the point of adding cream. Then reheated and finished at serving time.