2 tbsp. butter
1 tbsp. minced onion
1/4 c. flour
2 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half and half
2 tbsp. dry sherry (opt.)
Minced parsley or chives

Melt butter in saucepan, saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. Makes 6 to 7 cups.

Variation: Add 1/3 cup minced ham, 1/3 cup finely grated carrots and 3 tablespoons chopped slivered almonds with rice and salt in recipe above.