1/4 c. butter
1 med. onion, finely chopped
2 1/2 c. sliced mushrooms (about 1/2 lb.)
1/2 c. each thinly sliced celery & flour
6 c. chicken broth
2 c. cooked wild rice
1/2 tsp. each salt, curry powder, dry mustard, paprika & dried chervil
1/4 tsp. white pepper
2 c. half & half
2/3 c. dry or cream sherry (I prefer & use cream sherry)
Chopped parsley or chives

In a Dutch oven melt butter over medium heat. Add onion. Cook and stir about 5 minutes, until golden brown. Add mushrooms and celery, cook and stir 2 minutes. Mix in flour. Gradually add broth, stirring constantly 5 to 8 minutes until slightly thickened. Stir in rice, salt, curry powder, mustard, paprika, chevril and pepper. Reduce heat to low. Stir in half and half and sherry.

Bring to simmer, stirring occasionally. Ladle hot soup into individual bowls and garnish with parsley or chives. Makes about 3 quarts. Freezes well.