1 1/2 cups mushrooms, any variety, chopped to desired size (can substitute cooked, chopped chicken or ham)
1 medium onion, chopped
2 celery ribs, chopped
1 large carrot, chopped
1/2 cup flour
4 cups water
2 Tablespoons chicken bouillon granules
1 cup heavy/whipping cream
1/2 cup whole milk
1/2 teaspoon thyme
Salt & Pepper to taste
Cook wild rice as directed on package.
Fry mushrooms over medium-high heat in separate pan in 2 Tablespoons olive oil and 1 Tablespoon butter until browned (about 5 minutes). Remove from heat and save for later. (Skip this step if substituting chicken/ham)
In large soup kettle, heat olive oil & 3 Tablespoons butter until melted.
Add onion, celery and carrot fry over medium-high heat until tender (about 5 minutes).
Slowly add the flour to the onion/celery/carrot mixture and stir until combined. This will get very thick.
Add 4 cups water, chicken bouillon, 4 Tablespoons butter, heavy cream, milk and thyme and mix well. Heat until butter is melted.
Reduce heat to medium-low. Add wild rice and mushrooms (or chicken/ham) and simmer until vegetables are done and everything is heated through (about 15-20 minutes).
Salt & Pepper to taste.
Nutrition Info Per Serving: Calories 472.7 Total Fat 42.8 g Saturated Fat 21.0 g Polyunsaturated Fat 2.9 g Monounsaturated Fat 16.8 g Cholesterol 98.1 mg Sodium 443.2 mg Potassium 289.0 mg Total Carbohydrate 20.2 g Dietary Fiber 2.1 g Sugars 4.3 g Protein 4.7 g