Creamy Chicken & Wild Rice Soup

4-6 servings

2 carrots, chopped
2 ribs celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups chicken broth
¼ cup wild rice
1 pound cooked chicken, chopped into bite size pieces
2 tablespoons flour
2 tablespoons butter, softened
1 cup light cream
¼ cup milk
salt and pepper, to taste

In a large stockpot, saute carrot, celery, onion, and garlic in olive oil for 5 minutes. Add stock and wild rice. Bring to a boil, then reduce heat and simmer for 30 minutes. Add chicken, cover and simmer for another 20 to 25 minutes until the rice is tender.

In a small bowl, combine butter and flour to make a smooth paste. Stir the flour mixture into the soup and cook until soup begins to thicken. Add cream and milk. Let simmer an additional 5 to 10 minutes. Season with salt and pepper.