Chicken and Wild Rice Soup 

Ingredients

4 Tbs. butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
3 celery ribs, chopped
1/4 c. flour
1 (4.5 oz.) pkg wild rice or 1 c. wild rice
Salt and pepper to taste
4 c. chicken, cooked and shredded
4 c. chicken broth or 4 tsp. chicken bouillon with 4 c. water
2 c. water
1 can mushrooms, drained
1 c. heavy cream (or use evaporated milk)

Directions

In a large saucepan, melt the butter. Add the onion, garlic, carrot, and celery. Cook over medium heat until tender, stirring occasionally to keep it from burning. 

Stirring continuously, sprinkle the flour over the vegetables to evenly coat the vegetables. Cook for about 3 minutes as this takes away the flour taste. 

Add the wild rice.  Stirring continuously, gradually pour in the chicken broth and water.  Bring to a boil, then turn the heat to low. Simmer for about 30 minutes. 

Add the chicken. Continue to simmer the soup, stirring occasionally, until the wild rice is tender. This can take about 15 minutes more or less.  Season with salt and pepper to taste.

Pour in the heavy cream and add the mushrooms. Heat until contents are warmed, but do not boil. Taste the soup and add more salt and pepper if needed.