Wild Rice Mushroom Soup

This is one of our new favorites. It's pretty easy to make, and really yummy. The first time I made it, husband asked where the can was. He was totally serious, thought it came from a can and I'd just added rice and larger mushroom pieces.

I use fresh mushrooms, and since I don't have dry sherry, it goes w/o it. Possibly would make it better, I don't know.

Wild Rice & Mushroom Soup
Better Homes & Gardens Soups & Stews, 1993
Serves 4

3 c chicken broth
1/3 c wild rice
1/2 c green onion slices
1 c half & half or cream
2 TBSP flour
1 tsp fresh thyme (or 1/4 tsp dried)
1/8 tsp pepper
1/2 c sliced mushrooms
1 TBSP dry sherry

Combine chicken broth & uncooked rice. Bring to boil. Reduce heat & simmer 40 minutes covered. Stir in green onion & cook 5-10 minutes more until rice is tender.

Combine half & half/cream, flour, thyme & pepper. Stir into rice mixture with mushrooms. Cook & stir until thickened & bubbly. Cook & stir 1 minute more. Stir in sherry & heat through.