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2 tablespoons chicken-flavor instant bouillon or 6 chicken-flavor bouillon cubes
8 ounces fresh mushrooms, sliced
1/2 cup sliced celery
1/2 cup chopped onion
3 tablespoons margarine or butter
1/3 cup unsifted flour
1/4 teaspoon pepper
3 slices bacon; cooked and crumbled
2 cups (1 pint) half-and-half
1 tablespoon dry sherry, optional
In large sauce pan, combine 3 cups waters, wild rice and 1 teaspoon bouillon; bring to a boil. Reduce heat; cover and simmer 45 to 50 minutes or until rice is tender but not mushy. Drain. In Dutch oven or large kettle, cook mushrooms, celery and onion in margarine until tender. Add flour; cook and stir until light brown. Gradually add remaining 4 cups waters, remaining 5 teaspoons bouillon and pepper. Cooks and stir until smooth. Bring to a boil; add rice. Reduce heat; cover and simmer 15 minutes. Add half-andhalf, bacon and sherry if desired. Heat through (do not boil). Refrigerate leftovers. i
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