FOR SOUP: In a large saucepan, saute onion in butter until tender. Add flour and make a paste-like mixture. Cook and stir 2 to 3 minutes. Add chicken stock. Whisk in flour mixture until smooth. Heat until boiling. Reduce heat and simmer 20 minutes. If desired, add more flour mixture to make soup thicker. Add wild rice, pepper, and cream. Simmer. Add sherry and heat thoroughly. Makes 6 cups. TO COOK WILD RICE: In a saucepan, combine wild rice, water and salt. Heat to boiling. Reduce heat. Cover. Simmer about 30 minutes. Check for doneness. Continue simmering until tender, checking every 5 minutes. Wild rice usually cooks tender in 30-45 minutes…
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In a large saucepan, combine rice, contents of seasoning packet and water. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted.
Combine pudding, jello and water in saucepan. Cook until boils and thickens. Set in fridge to firm up. Whip or beat well. Stir in topping. Mixture should be smooth-no lumps. Fold in strawberries and use some to garnish.
Cook covered until potatoes are tender, about 10 minutes. Mash slightly with spoon. Heat 1 can clam chowder, milk, minced clams and wine. Do not boil. Add this hot mixture to potato mixture. Whip 1/2 c. cream. Stir into chowder. Season with additional salt and pepper if necessary. Sprinkle with parsley.