1 c. leeks
1 c. carrots
1 c. celery
1 1/4 c. wild rice
1 tbsp. butter
1 1/2 tbsp. flour
1/2 pt. evaporated milk
1 tsp. parsley
1/4 c. sherry
1 tbsp. chives
1/2 gal. chicken stock
Dash of salt

Chop leeks, carrots, celery and parsley. Over high heat, melt butter in soup pot; add leeks, carrots and celery to melted butter; turn heat to low. Add flour to mixture and stir; gradually add chicken stock stirring to eliminate lumps. Bring to simmer. Add wild rice, evaporate milk and salt. Keep simmering until rice is done. Add sherry and garnish with parsley.