Minnesota Wild Rice Soup

Huzzah, I am back on - thanks to Brad!! This is what you make with the package of wild rice I am bringing back from Minnesnowta, Myra:
(serves 4-6)

3/4 cup uncooked wild rice
1 med. sweet* white onion, finely chopped
1 cup celery, diced
1 can (4 oz.) mushrooms, drained and diced
1/2 cup butter
1 cup all-purpose flour
8 cups heated low sodium* chicken broth
1 cup rotisserie* chicken, diced
Kosher* salt, to taste
Freshly* ground pepper, to taste
1/4 t. thyme
1 cup half and half
2 T. sherry wine

Add wild rice to 2 cups of water in a sauce pan. Simmer for 45 mins. Saute onion, celery, and mushrooms in butter in a large pan for about 3 mins. or just until the veggies begin to soften. Stir in flour; cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add the hot chicken broth, stirring until veg.-flour mixture is well blended. Stir in drained rice and chicken. Season with S&P and thyme. Heat thoroughly. Stir in half and half. Add sherry, and heat gently. Serve with garlic croutons, eh?!!

Prayers for Al, please.

Love,

MM