Wilderness Mushroom Soup

Makes 6 servings

Recipe submitted by: Patricia Murphy

• 6 tablespoons butter

• 2 tablespoons fresh minced onions

• 1/2 cup celery, thinly sliced

• 1/2 pound of fresh mushrooms, sliced

• 1/3 cup raw grated sweet potato

• 1/3 cup all purpose flour

• 3 cups chicken broth

• 2 cups cooked wild rice

• 1/2 cup cooked ham, cut into small cubes

• 2 tablespoons fresh snipped parsley

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup half and half

• 1/4 cup dry cooking sherry

• 2 tablespoons fresh chopped chives and 1/3 cup shredded jack or cheddar cheese for garnishing, optional

Melt butter in a 3-quart pot over medium heat. Add onions and celery and sauté 3 to 4 minutes until tender. Add mushrooms and sweet potatoes and sauté 2 more minutes. Blend in flour and stir for another minute until well combined. Add broth and cook, stirring constantly, until mixture comes to a boil. Reduce heat and stir in wild rice, ham, parsley, salt and pepper. Simmer uncovered for 5 minutes. Slowly stir in half and half and sherry. Heat to a serving temperature. Garnish with fresh snipped chives and shredded cheese if desired.