Cream of Chicken, Wild Rice and Mushroom Soup

3½

cups chicken broth

1 cup carrots, sliced

½

cup celery, sliced

⅓

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

1½

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.