This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!



  1. Cook the wild rice according to the package directions. (Approx. 40 minutes.)

  2. Dice an onion, fine.

  3. Dice the celery, fine.

  4. Chop up mushrooms, not too fine.

  5. In a large pot, melt butter. Add chopped onion, chopped celery, and chopped mushrooms. Sauté the mixture until onions become transparent, about 2 minutes.

  6. Add half cup of flour and cook for a minute, while mixture bubbles.

  7. Slowly add the stock, stirring to let it start to boil and thicken. Let boil for a couple minutes.

  8. Add the cream or half-and-half, again slowly, stirring while adding. Let simmer (not boil) for a few minutes.

  9. Add the remaining ingredients and let simmer for 10 minutes.

  10. Ladle into bowls and serve immediately.