Wild Rice Soup
  • Two cans of chicken stock
  • One quart of Half and Half
  • Three packages of Uncle Ben’s long grain and wild rice
  • One medium onion
  • One pound of chopped mushrooms
  • One quart of sherry.
  1. Chop onion and cook until clear in a stick of butter.
  2. Add Wondra flour to make a roux. Probably four tablespoons
  3. Add stock, half and half
  4. Mushrooms
  5. Cooked rice.
  6. Add about 3/4 of the sherry. You may want less. It cooks off
  7. Salt and pepper to taste
  8. Let cook on medium to low heat, stir frequently to keep from sticking