1/2 c. butter
1 lg. onion, diced
1/2 green bell pepper, diced
1 1/2 ribs celery, diced
1 c. chopped fresh mushrooms
3/4 c. flour
8 c. hot chicken or turkey broth
2 c. cooked wild rice (1/2 c. uncooked)
1 c. half and half
1/2 tsp. salt
Dash of pepper
2-3 tbsp. vermouth; optional

Melt butter in Dutch oven over medium heat. Saute onion, green pepper, celery, and mushrooms until crisp-tender.

Stir in flour; do NOT brown. Slowly add chicken broth. Cook and stir over medium heat until thickened. Cook 1 minute longer. Stir in wild rice and half and half. Heat to serving.