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Cook rice in 2 qts.
of water until just bloomed (about 40 min.).
Melt butter and saute
carrots & leeks over medium-high heat for about
10 minutes. Add mushrooms
and cook until soft; add flour and stir well.
Deglaze pan with sherry
and reduce a little. Add vegetable stock and
cook until blended
- about 30 minutes. Add wild rice & heavy cream
and bring back to
heat. Add herbs and season with salt and pepper.
