1 pt. half & half
1 (6 oz.) pkg. long grain & wild rice mix
1 1/2 tbsp. butter
1 c. onion, chopped
1 1/2 tbsp. flour
1 tsp. salt
1/4 tsp. mace
A few twists freshly ground black pepper
3 (13 3/4 oz.) cans chicken broth
1/2 c. dry white wine
Sour cream or chopped parsley for garnish

Cook wild rice mix as package label directs. Melt butter in Dutch oven; add onion and saute, stirring until tender, about 8 minutes. Stir in flour, salt, mace and pepper until smooth. Add cooked rice, chicken broth, half and half and wine. Heat, stirring until mixture just comes to the boiling point. Remove from heat. Ladle about 1 1/2 cups soup into blender; cover and blend until smooth. Pour into large bowl. Repeat until all of soup is blended. Return soup to Dutch oven and heat, stirring occasionally until heated through. Serve garnished with a small spoonful of sour cream or a sprinkle of chopped parsley. Makes 2 1/2 quarts.