Wild Rice Soup

This soup is unbelievably delicious, Jackson had 3 bowls!


1/2 cup butter
2 carrots, finely chopped
2 celery stalks (or 1 large), finely chopped
2 cups diced potatoes
1 medium onion chopped
1/2 cup all-purpose flour (this is just a thickener, I bet a gf substitute would definitely work!)
4 cups of broth--I used vegetable, but the original recipe calls for chicken or turkey broth
2 cups COOKED wild rice
2 cups half-and-half cream
1.5 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Cook 1/2 cup wild rice--takes about an hour mostly unattended

In dutch oven heat butter over medium-high heat. Add the carrots, celery, and onion; cook until tender. Stir in flour unteil blended; cook until bubbly. Gradually wisk in broth. Bring to a boil, stiring constantly; cook and stir 1-2 minutes until thickened. Stir in the remaining ingredients. Reduce heat; smmer for 20 minutes stirring occasionally.

Makes about 12; 1 cup servings. We had plenty for dinner and lunch the next day for the 3 of us.

Recipe adapted from Taste of Home magazine Dec 2012 edition.