Categories: Seafood, Soups 
      Yield: 6 servings 
  
      6 md Potatoes,peeled and cut into 
           -1/2" cubes 
      6 c  Chicken stock (You can use 
           -canned chicken broth.) 
      2    6 1/2 oz cans minced 
           -clams,drained - save liquid 
      1 tb Lemon juice 
  1 1/2 md Onion,diced 
      1    6 oz pkg. fresh 
           -mushrooms,sliced in three 
           -pieces lengthwise 
  4 1/2 tb Butter 
    1/3 c  Flour 
      3    Bay leaves 
  1 1/2 c  Whipping cream 
  2 1/2 c  Cooked wild rice 
    1/2 ts Pepper 
  
  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.