1/2 c. uncooked wild rice
1 lg. onion, diced
2 lg. fresh mushrooms, diced or 1 (4 oz.) can sliced mushrooms, drained
1/2 c. butter
1 c. all purpose flour
8 c. hot chicken broth
Salt and pepper to taste
1 c. half and half or light cream
2 tbsp. sherry or dry white wine

Add wild rice to 2 cups water in saucepan. Simmer for 45 minutes. Set aside.

Saute onion and mushrooms in butter in a large pan about 3 minutes, or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in, but do not let it begin to brown. Slowly add hot chicken broth, stirring until all of vegetable-flour mixture is well blended. Stir in cooked rice. Season with salt and pepper. Heat thoroughly. Stir in half and half. Add sherry and heat gently, but do not boil.

NOTE: Soup can be prepared to the point of adding half and half, set aside until needed, then reheated adding half and half and sherry.