INGREDIENTS
1 1/2 cups
Chicken, cooked
1 cup
Carrot
1
Carrot
1/2 cup
Celery
1/3 cup
Leeks
1/2 tsp
Thyme, dried
1
Thyme, fresh
2 14 1/2 ounce cans
Chicken broth
1/3 cup
Wild rice
3 tbsp
All-purpose flour
1 cup
Half-and-half or 1 cup milk
2 tbsp
Margarine or 2 tablespoons butter
2 tbsp
Sherry, dry