1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter or margarine
1/2 cup flour
2 to 3 cups vegetable or chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup cream or non dairy substitute
In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth.
Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil. Serves 4.