1 c. raw wild rice
10 c. chicken stock or broth
6 ribs chopped celery
4 lg. carrots, grated
2 lg. onions, chopped
4 tbsp. butter
10 tbsp. butter
8 tbsp. flour
2 c. mushrooms
2 tsp. lemon juice
5 c. half and half
1/2 tsp. pepper
1 tsp. salt
1 c. sherry (optional)
4 slices bacon (crisp)

Cook rice in chicken stock. Strain - keep stock. Saute onions, celery and carrots in 4 tablespoons butter. Melt 5 tablespoons butter and add flour in 3 1/2 quart pan. Add stock slowly and cook 4-6 minutes.

Mix vegetables, rice and stock with seasonings. Add 1 cup sherry and simmer 5 minutes. Cool slightly. Then add half and half. Not too high heat. Place in crock pot and keep on low. Scrape sides often. Enjoy.