1/4 c. butter
1/4 c. raw wild rice (or 2 c. cooked rice)
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
1/2 c. carrots, finely chopped
1/2 tsp. minced garlic
1/3 lb. fresh mushrooms, sliced thin
1 1/4 qt. water
5 tsp. chicken bouillon (or chicken soup base)
1/4 tsp. thyme, rosemary, and/or cumin (whatever you have)
2 tsp. cornstarch
1 pt. whipping cream
1/4 c. cooking sherry

Melt butter in 4-quart pot and saute vegetables until onion is transparent. Add water and soup base and spices and simmer for 1 hour. Mix cornstarch into whipping cream; add to soup. Mix in sherry; heat through and serve.