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3/4 c. uncooked wild rice
1 med. onion, diced
1 c. celery, diced
1 can (4 oz.) mushrooms, diced and drained
1/2 c. butter
1 c. all-purpose flour
8 c. hot chicken broth
1 c. diced chicken
Salt and pepper, to taste
1/4 tsp. thyme
1 c. half and half
2 tbsp. sherry or dry white wine

Add wild rice to 2 cups water in saucepan. Simmer for 45 minutes. Saute onion, celery and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in, but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper and thyme. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.
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