Wild Rice Mushroom Soup - cooking recipe

Ingredients

1 pkg. wild rice (cooked according to directions)
1 Tbsp. oleo or butter
8 oz. (2 c.) sliced mushrooms
1/4 c. chopped onion
1 (14 1/2 oz.) can chicken broth (not condensed)
1/4 c. flour
1 Tbsp. tomato paste
1 (12 oz.) can evaporated skim milk or 1 1/2 c. milk
2 Tbsp. sherry, if desired
chopped parsley

Preparation

Melt oleo in large saucepan over medium heat; cook mushrooms and onion until tender.
In small bowl, combine 1/2 cup of chicken broth and flour; blend until smooth.
Stir flour mixture and remaining broth into mushroom mixture.
Bring to boil; reduce heat and stir in tomato paste until well blended.
Add milk and rice; mix well.
Cook until thoroughly heated.
Stir in sherry; sprinkle with parsley.