6 T. butter 1 T. minced onion 1/2 c. flour 3 c. chicken broth 2 c. cooked wild rice 1/2 tsp. salt 1 c. half and half 2 T. dry sherry (optional) snipped parsley or chives
Melt butter in saucepan; saute onion until tender. Blend in flour; gradually stir in broth. Cook, stirring constantly until mixture comes to a boil. Boil and stir 1 minute. Stir in rice and salt, simmer about 5 minutes. Blend in half and half and sherry. Heat. Garnish with parsley.
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