A rich and creamy winter soup with an earthy flavor adapted from The Professional Chef cookbook.  Makes 24 servings.

 Ingredients:

    2 ounces butter                                                
    12 ounces diced leeks                                          
    4 ounces diced carrots                                         
    4 ounces diced celery                                          
    1 ounce all purpose flour                                      
    16 cups chicken stock                                          
    12 ounces wild rice                                             
    4 cups heavy cream                                             
    2 ounces minced chives                                         
    1 ounce chopped parsley                                        
    2 ounces dry sherry                                            
    Salt to taste                                                  

Directions:

1.  Heat butter over medium heat.  Add leeks, carrots, & celery - sweat them until soft.
 
2.  Add flour and stir well to make a roux.  Cook the roux gently over low heat for approximately 3 minutes, stirring constantly.

3.  Add chicken stock gradually, whipping well with each addition to eliminate lumps.  Bring to a simmer.

4.  Add wild rice and continue to simmer the soup until rice is done.  Add heavy cream.

5.  Garnish soup with chives and parsley immediately before serving.  Add sherry and serve the soup immediately.