6 tbsp. butter
1 tbsp. onion, minced
1/2 c. flour
3 c. chicken broth
2 c. wild rice, cooked
1/2 tsp. salt
1 c. Half & Half
2 tbsp. dry sherry (optional)
Snipped parsley or chives

Melt butter in saucepan, saute' onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir one minute. Stir in rice and salt, simmer about 5 minutes. Blend in Half & Half and sherry, heat to serving temperature.

VARIATION: Add 1/3 cup minced ham, 1/3 cup finely shredded carrot and 3 tablespoons chopped slivered almonds with rice and salt.