Wild Rice and Mushroom Soup

2 oz. Butter
1/2 lb. Carrots (diced fine)
1/4 lb. Leaks (diced fine)
1 pound sliced Mushrooms
1/2 cup Sherry
1/2 cup Flour
2 cups Wild Rice
3 qts. Vegetable Stock
1 qt. Heavy Cream
2 tbl. Fresh Thyme
3 tbl. Parsley

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.