Native American Wild Rice Soup

DIRECTIONS

• Place water in medium saucepan, add wild rice and bring to boil over medium heat.
• Reduce heat to low, cover and simmer for about 45 minutes.
• Do not drain; set aside.
• Melt butter in 5 quart Dutch oven or kettle over medium heat.
• Add onion and mushrooms and saute about 3 minutes, until vegetables soften.
• Add rosemary.
• Add flour gradually to mushroom mixture, cooking and stirring frequently over medium-high heat, until mixture boils.
• Add chicken broth; bring to a boil, boil 1 minute.
• Stir in reserved wild rice and any remaining liquid, salt and black pepper.
• Stir in whipping cream and sherry; do not let boil.
• Serve immediately.