Rinse rice under running water in a strainer.
Cook the rice in 2 1/2 to 3 quarts boiling water, 12 to 13 minutes, until softened, drain and set aside, (cook according to package directions for cultivated rice)
Melt butter in a 5 quart pan or dutch oven and add onion, celery and carrots.
Cook for 5 to 6 minutes on medium heat.
Add the flour and stir in well and cook while stirring 1 minute
Gradually add the broth while whisking and bring to a boil and whisk until thickened, 4 to 5 minutes
Stir in wild rice, half and half, salt and pepper and simmer for 10 minutes
Remove from heat and stir in dry sherry
Serve this delicious soup hot