from our neighbors at Back Forty Beer Company

1 pound Dean’s sausage, cooked and crumbled
2 (6 oz.) packs of seasoned wild rice mix (such as Uncle Ben’s Long Grain and Wild Rice)
10 cups chicken broth
3 T. butter
1 cup each sliced mushroom, chopped onion, chopped celery
2 oz butter
1/2 cup flour
1/2 heavy cream, 1/2 & 1/2, condensed milk or whole milk
1/4 cup Back Forty Cart Barn beer

Cook rice packets in 4 cups chicken broth and use only 1 seasoning packet.
Heat skillet and add 3 T. butter and then all of the vegetables. Saute over medium heat until tender. In a larger pot, like a Dutch oven, melt 2 ounces butter and whisk in flour. Cook about 1 minute while whisking constantly.Whisk in 6 cups of chicken broth and cook about 10 minutes until it has thickened. Whisk in dairy and beer and then add in mushrooms, onions, celery and Dean’s sausage and rice. Cook for about 10 minutes until everything is heated through.