1 c. uncooked rice
1 1/4 sticks butter
2 c. chopped onion
1 green pepper, diced
2 stalks celery, diced
4 lg. fresh mushrooms (or 8 oz. canned, drained)
1 1/4 c. flour
7 c. Swanson Chicken Broth
1/8 tsp. nutmeg
1/8 tsp. paprika
Salt & pepper to taste
1 pt. half and half
4 tbsp. butter
4 tbsp. dry white wine

Cook wild rice according to directions. Set aside. In fry pan saute onion, green pepper, celery and mushrooms in butter. Stir in flour and mix thoroughly. In soup pot pour chicken broth. Add the sauteed vegetable mixture and rice. Add nutmeg, paprika and salt and pepper to taste. Cook. One half hour before serving add half and half and stir until blended. Just before serving add butter and dry white wine.