2 c. cooked wild rice (1/2 c. uncooked)
1 lg. onion, diced
1/2 c. butter
1 sm. can sliced mushrooms
1 c. flour
8 c. hot chicken broth
Salt & pepper to taste
1 c. light cream or half & half

Prepare wild rice - saute onions and mushrooms in butter (3 minutes) until vegetables soften. Add flour until mixed in - do not let brown. Slowly add chicken broth, stirring until flour, butter and vegetable mixture is well blended. Add wild rice; season with salt and pepper; heat thoroughly. Stir in cream. Heat gently, do not boil.

Use a large skillet when browning onions and mushrooms as you will be adding flour and chicken broth. Serves 12.

(I add any leftover chicken or turkey pieces to the soup.)