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updated: 2/8/2011 2:20 PM

Cream of Chicken, Wild Rice and Mushroom Soup

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cups chicken broth

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1 cup carrots, sliced

½

cup celery, sliced

cup wild rice (uncooked)

1 medium onion, chopped

1 cup mushrooms, sliced

½

teaspoon dried thyme

¼

teaspoon pepper

2 tablespoons butter

3 tablespoons flour

1 cup half-and-half

cups cut up, cooked chicken

In a deep pot combine chicken broth, carrots, celery, wild rice, onion, mushrooms, thyme and pepper; bring to a boil. Reduce heat, cover and simmer 1 hour, or until rice is tender.

In small saucepan melt butter, whisk in flour, then half-and-half. Bring to a bubble, cook and stir 1 minute. Slowly add mixture to soup, stirring. Add chicken and heat through. Season with salt and pepper to taste.

Serves four to six.

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