6 tbsp. butter
1 tbsp. onion, chopped
1/2 c. flour
3 c. chicken broth
1/2 tsp. salt
2 c. wild rice (precooked)
1 c. half and half
Sherry to taste
Parsley for garnish

Melt butter in bottom of stockpot. Saute chopped onion until clear. Add 1/2 cup flour and make a paste. Gradually add 3 cups of chicken broth using whisk to avoid lumps. Add salt, rice, half and half and sherry to taste.