2 c. cooked wild rice, about 1/2 c. uncooked
1 tbsp. onion, optional
1 rib celery, diced
4-6 mushrooms, sliced thin
1/2 c. butter (1 stick)
1 c. flour, unbleached preferred
8 c. hot turkey broth
Salt and pepper to taste
1 c. light cream or half and half
1-2 tbsp. dry white wine

Prepare wild rice according to package directions. Saute onion, celery and mushrooms in butter about 3 minutes or until vegetables are softened. Sprinkle with flour, stirring and cooking until the flour is mixed in and bubbling, but do not let it brown. Slowly add turkey broth, stirring until blended. Add wild rice and season to taste with salt and pepper. Heat thoroughly, stir in the cream. Add the dry white wine. Heat gently, but do not boil. Serves 8.