In a pan, cook wild rice and set aside.
Chop vegetables into small cubes.
In a stock pot, saute chicken and then add butter. Stir until melted.
Add the vegetables. Cook until tender. Stir to combine with chicken.
Add the flour and stir consistently until thickened.
Add the stock, cooked wild rice, curry, and half & half. Bring to a boil, stirring as needed.
Season with sherry, salt and pepper as needed.
When cooled, add fresh parsley. Serve and enjoy!