1/2 c. uncooked wild rice (1 1/2 c. cooked)
1/4 c. butter or margarine
1/2 c. all-purpose flour
salt and pepper to taste
2 1/2 c. Winter Vegetable Broth*
1 pt. half and half (milk can be used to limit fat)

Partially cook wild rice (about 20 minutes), following basic method. Add vegetable broth and flour. Heat to boiling; stir constantly. Boil 1 minute. Stir in half and half. Simmer for 10 minutes. Season with salt and pepper. Clams can be added if you like.

1/3 c. shallots
2 Tbsp. chopped garlic
2 tsp. canola oil
5 qt. water
1 c. vermouth
4 c. chopped mushrooms
1 tsp. cracked peppercorns
3 c. chopped celery
1/4 green pepper
1 3/4 c. chopped carrots
3/4 c. sprig parsley
1 tsp. dried thyme
2 dried bay leaves

Saute shallots, garlic, onion and oil until golden. Add remaining ingredients. Bring to boil, then simmer for 1 hour. Use, chill airtight up to 5 days or freeze.