Makes 6 1-cup servings

Ingredients

• 1 tbsp butter
• 1 yellow onion, chopped
• 1 carrot, diced
• 1/4 cup leeks, thinly sliced half-moons
• 1/2 cup button mushrooms, sliced
• 1/2 cup all-purpose flour
• 6 cups chicken stock
• 1 cup whipping cream
• 1/3 cup dry sherry
• 6 oz chicken, cooked and diced
• 1 cup wild rice, cooked
• 1 tsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped
• 2 tsp black pepper, finely ground
• Salt to taste

Directions

Melt butter in a medium pan. Add onion, carrots, leeks and mushrooms. Cook 5 minutes until soft.

Stir in flour and cook 1 minute, stirring often.

Add stock and whisk until smooth.

Add cream and sherry and heat to a simmer.

Add chicken, rice, thyme, parsley, pepper and salt. Simmer gently 5-10 minutes, just until heated through and slightly thickened. Serve hot.