1 cup wild rice
4 cups water
1 tablespoon salt
4 tablespoons butter
1 medium onion, finely chopped
2 cups sliced mushrooms
1/2 cup thinly sliced celery
1/3 cup all-purpose flour
5-1/4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon ground pepper
2 cups half and half
1/2 cup dry sherry
1/2 cup Cedar Creek Bon Vivant

Garnish: minced fresh parsley or chives or thinly sliced mushrooms

Rinse wild rice until water runs clear. Heat water and 1 T. salt to boiling. Add rice and simmer covered to 45 minutes or until rice is tender. Drain off excess water. In heated saucepan, melt butter, stir in onion and cook 5 minutes or until golden.

Stir in mushrooms and celery and cook 4 minutes.

Mix in flour and gradually blend in chicken broth,stirring constantly until slightly thickened. Stir in wild rice, 1/2 tsp. salt, curry powder, dry mustard, and pepper.

Lower heat and stir in half and half, wine and sherry. Heat to simmering, stirring occasionally. Do not boil.

– by John Reiss, Milwaukee Area Technical College