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Wild Rice Soup

1/4 c. butter or margarine
1 med. onion, finely chopped
1/2 lb. mushrooms, sliced
1/2 c. thinly sliced celery
1/2 c. flour
6 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. dry mustard
1/2 tsp. dried chervil
1/4 tsp. white pepper
2 c. half and half
2/3 c. dry sherry
Chopped parsley or chives

In large saucepan, melt butter over medium heat; add onion. Cook and stir about 5 minutes until golden. Add mushrooms and celery; cook and stir 2 minutes. Mix in flour. Gradually add broth, stirring constantly 5 to 8 minutes until slightly thickened. Stir in rice, salt, curry powder, dry mustard, chervil and pepper. Reduce heat to low. Stir in half and half and sherry. Bring to simmer, stirring occasionally. Ladle hot soup into individual bowls; garnish with parsley.

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