Place the morel mushrooms in a bowl and cover with sherry and boiling water. Let sit for 20 mintues. Drain, reserving the liquid,
and slice the mushrooms. Inspect the inside of the mushroom for any debris. Heat the butter in a saucepan and saute the onion, celery and fresh
mushrooms. Cook for five minutes. Sprinkle the flour in and stir constantly while all the vegetables become coated. Slowly, 1/2 cup at a time, add the
broth, stirring so that the flour does not clump. Add the morels, the reserved mushroom liquid and the wild rice. Bring to a boil then reduce heat and
simmer for 10 minutes. Salt and pepper to taste, if needed add more sherry.
