1/4 c. butter
1 med. onion, finely chopped
2 1/2 c sliced mushrooms
1/2 c. thinly sliced celery
1/2 c. thinly sliced carrots
1/2 c. flour
6 c. chicken broth
4 c. cooked wild rice
1/2 tsp. curry powder
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. chervil
1/4 tsp. white pepper
2 c. Half and Half
2/3 c. dry or cream sherry
3-4 c. cubed turkey

Melt butter over medium heat. Add onion and cook until golden. Add mushrooms and celery. Cook and stir 2 minutes. Mix in flour thoroughly. Add broth, stirring constantly until thickened, 5-8 minutes. Stir in rice, spices and turkey. Reduce heat to low. Stir in Half and Half and sherry. Simmer, stirring occasionally. Garnish with parsley.