Minnesota Wild Rice Soup

• 3/4 cup wild rice, uncooked
• 1 medium onion
• 1 cup celery
• 1 (4 ounce) can mushrooms, diced and drained
• 1/2 cup butter
• 1 cup all-purpose flour
• 8 cups hot chicken broth
• 1 cup chicken meat, diced
• salt, to taste
• pepper, to taste
• 1/4 teaspoon thyme
• 1 cup half-and-half
• 2 tablespoons sherry wine

1. Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
2. Saute' onion, celery, 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 veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
3. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.

wild rice, onion, celery, mushrooms, butter, flour, chicken broth, chicken meat, salt, pepper, thyme, sherry wine

Taken from www.food.com/recipe/minnesota-wild-rice-soup-183736 (may not work)