Creamy Wild Rice Soup by Colleen Guenther

Well, I guess I am on a soup roll this month! Who could blame me when soups are not only mega delicious but also leave you with some left overs to enjoy in the days to come. Personally, I'm not really a left-overs fan but soups truly transcend that idea (as do lasagnas). Now, let's discuss the main ingredient of this soup. Wild Rice! I LOVE wild rice and the fall always encourages me to cook something with it. I know wild rice soup isn't really that epic in terms of originality but it's epic in terms of taste so who gives a darn. YUM, let's eat!!!!!

What you Need:
4 cups vegetable broth
3 Cups cooked wild rice
1/2 cup half and half
6 TBS butter
3 stalks of celery chopped
2 carrots chopped
2 garlic cloves minced
1 large white onion chopped
1/2 flour
salt and pepper

Directions:

Melt your butter in a soup pot and sautee your onion, carrots, celery and garlic for about 10 minutes until the vegetables are a bit soft (keep covered while you sautee). Then, fold in your flour and when mixed in, pour in your broth. Stir vigorously until the mixture comes to a boil. Then bring back to a low simmer and add salt and pepper to taste. Right before you serve, add your half and half, if desired, and ENJOY!