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| 6 mittel | Potatoes, peeled and cut into 1/2" cubes |
| 6 Tasse | Chicken stock (You can use canned chicken broth.) |
| 8 1/2 x ca. 30 g | Cans minced clams, drained - save liquid |
| 1 Esslöffel | lemon juice |
| 1 1/2 mittel | onions diced |
| 7 x ca. 30 g | Pkg. fresh mushrooms, sliced in three pieces lengthwise |
| 4 1/2 Esslöffel | butter |
| 1/3 Tasse | flour |
| 3 | bay leaves |
| 1 1/2 Tasse | whipping cream |
| 2 1/2 Tasse | Cooked wild rice |
| 1/2 Teelöffel | pepper |
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Salt to taste Golden sherry
Saute onions and mushrooms in butter until onions are clear. Put potatoes, broth, clam liquid and lemon juice in a 6 qt. Soup pot.Boil 20 minutes.Add flour to onions and mushrooms, stir until smooth. Add onion mixture to soup pot.Toss in bay leaves and pepper, add salt to taste, cook for 10 minutes.Stir often.Add clams, cream and wild rice.Heat - stirring constantly.Just before serving add sherry to taste.
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