4 c. duck or beef stock
1 sm. onion, chopped
1 stalk celery, chopped
1 carrot, pared & chopped
1 tsp. peppercorns
1/2 tsp. thyme
1/2 tsp. parsley
1 bay leaf
1/2 c. wild rice
1/4 c. butter, softened
1/4 c. all purpose flour
1/2 c. heavy cream
Salt & pepper

Bring stock, onion, celery, carrot, peppercorns, thyme, parsley and bay leaf to a boil. Reduce heat and simmer 15 minutes.

Meanwhile, cook rice in 2 cups water until tender, about 25 minutes; drain and set aside. Strain stock, discard vegetables. Combine butter and flour until smooth. Whisking constantly, add butter flour mixture to hot stock. Cook until slightly thickened. Add rice and simmer 20 minutes. Stir in cream. Heat through, but do not boil. Season with salt and pepper. Serves 4.