1/2 c. butter
1 onion, chopped
1 c. chopped celery
1 c. sliced mushrooms
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half and half
2 tbsp. dry sherry (optional)
Snipped parsley or chives

Melt butter in saucepan; saute onion, celery and mushrooms until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice and salt. Simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives. Variation: add chopped cooked chicken. Makes 5 1/2 cups.