I love this rice soup mainly because it’s rich and FATTENING!

We have to keep a few extra pounds on ourselves  here so that we don’t freeze our little ”tu-tus” off in the winter. This recipe helps us accomplish  just that. Plus, the Sherry gives you a little glow if you have a little sip on the side.

• 2/3 cup raw wild rice
• 2 cups salted water
• 2 medium leeks with some green diced
• 1/2 lb. large mushrooms, sliced
• 1/2 cup butter
• 1 cup flour
• 8 cups hot chicken broth
• 1 cup half & half
• 3 TBS. sherry (or maybe a little dash more to taste)

Wash the wild rice. Place in heavy saucepan with the salted water and bring to a boil.  Simmer, covered for 45 minutes until the rice is tender but not mushy. Uncover and fluff it with a fork. Simmer for 5 minutes and drain off the excess liquid. Sauté the leeks, mushrooms  and the butter for about 5 minutes. Sprinkle  in the flour stirring  ’til the flour is cooked but not browned. Slowly add the chicken broth stirring until the flour is well blended. Add the rice, and season to taste with salt

Makes about 10 servings and I usually DO serve a pony of sherry on the side just for effect!