Wild Rice Soup

1/4 cup butter or margarine
1 medium onion, finely chopped
1/2 lb. mushrooms, sliced
1/2 cup celery, sliced thinly
1/2 cup flour
4 cups chicken broth
2 cups cooked wild rice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
1/2 teaspoon dry chervil
1/4 teaspoon white pepper
2 cups half and half
1 cup dry sherry
Chopped chives

In a large saucepan, melt butter over medium heat; add onion. Cook and stir about 5 minutes until golden. Add mushrooms and celery; cook and stir about two minutes. Mix in flour. Gradually add broth, stirring constantly 5 to 8 minutes until slightly thickened.

Stir in rice, salt, curry powder, dry mustard, chervil and pepper. Reduce heat to low.

Stir in half and half and sherry. Bring to simmer and stir occasionally. Ladle into individual bowls, garnish with chives.

(This makes a lot)