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Wild Rice Soup

2 tbsp. butter or margarine
1 tbsp. minced onion
1/4 c. flour
4 c. beef or chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half & half
2 tbsp. dry sherry (optional)

Melt butter in saucepan, saute onion until tender. Stir in flour; gradually add broth. Cook, stirring constantly, until thickens slightly. Stir in rice and salt; simmer about 5 minutes. Blend in half & half and sherry. Garnish with parsley or chives. Makes 6-7 cups.

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