Mad Alice's Wild Rice Soup

2 cups wild rice -- cooked

2 tbls butter

1 tbls chopped onion or leek

1/4 cup flour

4 cups chicken broth

1/2 tsp salt

1 cup cream

2 tbls white or red wine

parsley -- minced 1 can mushsrooms -- (4 oz)

1/3 cup carrots -- grated

1/2 cup almonds -- slivered

To cook rice and add 2/3 cup wild rice to 1 1/3 cup water in sauce pan, bring to boil, turn to simmer. Cover and cook 45 to 55 minutes or until most of kernels have popped. Pre-heat over to 350 degrees, melt butter in sauce pan and saute onions until transparent, blend in flour and gradually add broth. Cook-stir until mix thickens slightly. Stir in rice and salt and simmer about 5 minutes. Transfer to soup tureen and blend in cream. Place in oven (20 to 30 min) Remove to base and garnish with slivered almonds and grated carrots. (Makes 6 to 7 cups. You will wish you had made a double batch.)

NOTE: I always use fresh mushrooms when I make this soup. Usually using about 1 pound (sliced). I have also substitued canned condensed milk for the cream or used half and half.