2 c. cooked wild rice (1/2 c. uncooked)
1 lg. onion, diced
1 green pepper, diced
3 ribs celery, diced
8 fresh mushrooms, diced
1/2 c. butter
1 c. flour
8 c. chicken broth, or 8 chicken bouillon cubes and 8 c. hot water
Pepper to taste
1 c. half and half or 1 c. evaporated skimmed milk
2 tbsp. cooking sherry

Prepare wild rice according to package directions. Saute vegetables in butter until just softened. Sprinkle in flour, stirring and cooking until flour is mixed in, but do not brown. Slowly add chicken broth to mixture, stirring until well blended. Add wild rice. Heat thoroughly, stir in milk. Add sherry. Heat but do not boil. Makes 12 servings.