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1/2 c butter

1 finely chopped onion

1/2 c chopped celery

1/2 c sliced carrots

1/2 pound fresh sliced mushrooms

3/4 c flour

6 c chicken broth

2 c cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1 t salt

1/2 t curry powder

1/2 t mustard powder

1/2 t dried parsley

1/2 t pepper

1 c slivered almonds

3 T dry sherry

2 c half and half

In a saucepan over medium heat, melt butter. Stir in onion, celery and carrots; saute for 5 minutes. Add mushrooms; cook for 2 minutes. Add flour; stir well. Stirring constantly, gradually pour in broth. Bring just to a boil, (DO NOT BOIL) reduce heat to low, simmer. Add rice, chicken, salt, curry powder, mustard powder, parsley, pepper, almonds and sherry. Allow to heat through, then pour in half and half. Simmer for 1 – 2 hours.