1/3 lbs. wild rice
4 c. water
1/2 gallon chicken stock (strong)
1/2 c. fine diced onion
2 ribs celery
1/3 c. fine diced carrot
3/4 tsp. marjoram leaves
3/4 tsp. thyme leaves
1 3/4 tsp. white pepper
1 1/2 tbsp. garlic powder
Roux to thicken
1/2 c. plus 2 tbsp. sherry
2/3 lb. diced cooked chicken
3/4 to 1 qt. heavy cream

Cook wild rice in water until almost all the kernels are broken. Drain, add stock, vegetables, herbs and spices. Simmer 10 minutes or until vegetables are tender. Thicken with roux, soup should be fairly thick. Simmer 5 minutes. Add sherry and chicken. Add cream when ready to serve. Heat, but do not boil. Serve at once.

Make butter roux by melting 1/2 pound butter, add 1 cup flour and mix.