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Wild Rice Soup

2 tbsp. onion, chopped
3 tbsp. mushrooms, chopped
3 tbsp. butter
1/4 c. flour
4 c. chicken stock
1/8 tsp. salt
1/2 c. wild rice, cooked
1 c. half and half
1/4 c. sherry (optional)

Saute onion and mushrooms in butter in saucepan until onion is transparent. Stir in flour. Cook for 15 minutes. Stir in chicken stock. Cook for 8 to 10 minutes, stirring frequently. Add remaining ingredients. Heat to serving temperature. Ladle into soup bowls. Garnish with freshly chopped parsley. Yield: 6 servings.

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