2 c. cooked wild rice
1 lg. onion, chopped
1 c. chopped celery
1 can drained mushrooms, chopped
8 c. water
9 chicken bouillon cubes
1 c. flour
1 c. whipping cream
1 1/2 sticks butter
Salt to taste

Saute onions, celery and mushrooms in the butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pastry). To the wild rice, add water and bouillon cubes. Add coated vegetables and whipping cream. Heat and stir to make sure the vegetables blend into the soup. DO NOT BOIL!