Created by AcadiaTwo on November 18, 2012
Step 1: In a heavy pot or dutch oven melt butter.
Step 2: Add onion and saute for 10 minutes on medium low heat, stirring so they don't burn
Step 3: Add celery and saute with onions an additional 10 minutes stirring frequently.
Step 4: Add mushrooms and saute until tender stirring frequently about 15 minutes.
Step 5: Sprinkle with flour and mix together thoroughly.
Step 6: Add broth, sherry and Worcestershire sauce.
Step 7: Bring to a boil, then reduce to simmer and cook for 30 minutes.
Step 8: Add cooked rice to soup, stir and cook for about 5 minutes more.
Step 9: Remove from heat, add cream, mix until a uniform color. Salt and pepper to taste.