1-2 c. cooked wild rice
1 tsp. minced onion
4 c. chicken broth
1 c. light cream
Pinch of parsley
Pinch of chives
2 tbsp. butter
1/4 c. flour
1 tsp. salt
3/4 c. sherry

Melt butter in saucepan, add onion, cook to golden. Blend in flour and broth, stirring constantly until thickened. Stir in rice and salt. Simmer 5 minutes. Blend in cream and sherry, simmer until heated to serving temperature. Garnish with fresh minced parsley and chives.