3 Tb sherry
1/2 C butter
1/2 C diced onion
1 celery stalk minced
1 C sliced fresh mushrooms
2 Tb flour
6 C broth
1/2 C cooked wild rice
salt & pepper to taste
Place the morel mushrooms in a bowl and cover with sherry and 1 C warm water. Let sit for 20 minutes. Drain, but reserve liquid and slice mushrooms. Inspect the inside of the mushroom for any debris. Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms for 5 minutes
Sprinkle the flour in and stir constantly until all the vegetables are coated. Slowly, 1/2 C at a time, add the broth, stirring so that the flour does not clump. Add the morels, the reserved mushroom liquid and the wild rice. Bring to a boil, then reduce heat and simmer for 10 minutes. Add salt and pepper to taste.
*recipe from Earthy Delights Package of dried Morel Mushrooms
