6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half & half
2 tbsp. dry sherry
Snipped parsley

Melt butter in saucepan and saute onion until tender. Blend in flour. Gradually stir in broth with whisk. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice and salt. Simmer about 5 minutes. Blend in half & half and sherry; heat to serving temperature. Garnish with parsley. Serving 5 1/2 cups. Rich, but yummy!