Wild Rice Soup
|Onion||1 Medium, chopped|
|Mushrooms||1⁄4 Pound, chopped|
|Wild rice||1⁄2 Cup (8 tbs) (Uncooked)|
|Chicken stock||5 Cup (80 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
Cook onion and mushrooms in butter in a large kettle until tender.
Add rice, chicken stock, salt, and pepper.
Bring to boil, then reduce heat.
Cover and cook over medium heat 35 minutes or until rice is tender.
Combine flour and water until smooth.
Gradually add to soup, stirring constantly, until mixture thickens slightly.
Add cream and sherry; heat.