1 med. onion, thinly sliced
1 box fresh mushrooms (4 to 5 oz.), thickly sliced
3 tbsp. butter
1/4 c. Wondra flour
4 c. chicken broth (Swanson's)
1/2 c. cooked wild rice
1 c. Half & Half cream
1/4 c. dry sherry (Dry Sack)
Chopped parsley
3 stalks celery, thickly sliced
2 carrots, shredded

Saute mushrooms and onion in butter. Add flour, blend and cook a few minutes, stirring occasionally. Add chicken broth, stir until smooth. Cook 10 minutes. Add wild rice, vegetables, cream and sherry. Heat through. Do NOT boil. Garnish with parsley.

Serves 6 to 8. May be doubled easily.