Created by Gerry on February 2, 2016
Step 1: In large soup pot over med heat melt 3 teaspoons butter or vegetable oil, saute onions and celery until soft, add in carrots stirring several minutes.
Step 2: Mix in chicken broth, uncooked wild rice, salt, pepper, dried thyme.
Step 3: Bring to boil, reduce heat, cover and simmer 1 hour or until rice is tender.
Step 4: Add in cooked cubed chicken, heat through.
Step 5: In another pot melt the 2 tablespoons butter, stir and blend in flour, add half and half cream stirring until heated through.
Step 6: Slowly add the half and half mixture to the soup pot, stirring constantly, snip in the fresh parsley if using and heat through.