2 T. butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 C. all-purpose flour
2 quarts chicken broth
3/4 C. wild rice
1/2 tsp. salt–or to your taste
3/4 C. hot cream (I used 1/4 cup, plus 2/4 C. 1% milk)
3 T. dry sherry
1/4 C. minced chives
3 T. parsley

Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally. Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegetable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer and then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.