1 stick butter
1 lb. fresh mushrooms, can is okay, sliced
1/2 c. each: minced onion, carrots, celery
1 clove garlic, crushed
6 c. chicken broth
1 box (4 oz.) long grain and wild rice
1/2 c. dry white wine
2 tbsp. flour
3 tbsp. water
1 c. whipped cream
1/4 c. chopped parsley

Melt 1/2 of butter in large saucepan. Cook mushrooms until tender. Remove mushrooms and set aside. Melt remaining butter in pan. Add onion, carrots, celery and garlic. Cook until vegetables are tender. Stir in chicken broth and rice. Cover and simmer 1 hour. Stir in mushrooms and wine. Blend flour and water, stir into soup. Heat to boil, stirring constantly. Stir in cream. Garnish with chopped parsley.