1/2 c. butter (1 stick)
1 lb. fresh mushrooms, sliced
1/2 c. minced onion
1/2 c. minced carrots
1/2 c. minced celery
1 clove garlic, crushed
6 c. chicken broth
1 (4 oz.) box wild rice
1/2 c. dry white wine
2 tbsp. flour
3 tbsp. water
1 c. whipping cream
1/4 c. chopped parsley

Melt 1/4 cup butter in large saucepan. Add mushrooms and cook until tender. Remove mushrooms from pan; set aside. Melt remaining butter in pan; add onion, carrots, celery, and garlic; cook until vegetables are tender. Stir in chicken broth. Rinse rice and stir into broth. Cover and simmer 1 hour. Stir in reserved mushrooms and wine. Blend flour and water. Stir into soup. Heat to boil, stirring constantly. Stir in cream. Garnish with chopped parsley.