Directions

Soup

In a large saucepan or soup pot, melt butter over medium heat. Add onion, celery, carrots and garlic and cook, stirring, until tender, about 3-4 min. To the same sauce pan gradually stir in the wild rice, chicken broth, mushrooms, poultry seasoning, thyme and salt. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables and rice are tender, about 30-40 minutes.

Roux

In a medium saucepan, melt butter and add the flour. Let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms (roux). Add roux to the soup and stir to combine. Add extra chicken broth to thin soup as desired. Season with salt and pepper to taste.