1. Place water in medium saucepan, add wild rice and bring to boil over medium heat. 2. Reduce heat to low, cover and simmer for about 45 minutes. 3. Do not drain; set aside. 4. Melt butter in 5 quart Dutch oven or kettle over medium heat. 5. Add onion and mushrooms and saute about 3 minutes, until vegetables soften. 6. Add rosemary. 7. Add flour gradually to mushroom mixture, cooking and stirring frequently over medium-high heat, until mixture boils. 8. Add chicken broth; bring to a boil, boil 1 minute. 9. Stir in reserved wild rice and any remaining liquid, salt and black pepper. 10. Stir in whipping cream and sherry; do not let boil. 11. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
