1/2 c. onion, diced
1/4 c. carrots, diced
1/4 c. celery, diced
1 c. mushrooms, washed, sliced
2 oz. butter (1/2 stick)
1/2 c. flour
1 1/2 c. chicken broth (hot)
1 c. milk (whole or 2%), hot
3/4 c. heavy cream (whipping cream)
2 tbsp. sherry wine
1/4 c. sliced or slivered almonds, toasted
1 c. wild rice, cooked
Salt & ground white pepper to taste
1 tbsp. fresh parsley, chopped

Melt the 2 tablespoons butter. Add onion, carrots, celery and mushrooms. Saute over low heat until vegetables are tender. Add flour and blend well. Cook five minutes over low heat. Add hot chicken broth. Increase heat to high to bring to a boil, whisking constantly to avoid lumping. Add sherry and hot milk, whisking again to keep smooth. When mixture boils, turn heat to low. Add heavy cream. Add wild rice and almonds. Let simmer lightly, about 15 minutes. If soup becomes too thick after rice is added, thin out with chicken broth or milk. Season to taste with salt and white pepper. Garnish each cup with the fresh chopped parsley. 8 servings.