2 c. cooked wild rice
1 rib celery, finely diced
1/2 c. butter
8 c. chicken broth
1 onion, finely diced
1 carrot, finely diced
4 tbsp. flour
1 c. half and half
Diced chicken or turkey as desired
Adjust seasoning as desired

Prepare the wild rice. In a 4 to 5-quart soup kettle, saute the onions, carrot, celery in the butter about 3 minutes or until the vegetables have softened slightly. Stir in the flour, a little at a time, stirring and cooking until the flour is blended well, but do not let it brown. Slowly add chicken broth, stirring until all the flour, butter, vegetable mixture is blended well. Add the wild rice. Add the half and half and reheat gently, but do not boil. Add meat. Makes 12 servings.