Warren's Creamy Wild Rice Soup

Warren's Creamy Wild Rice Soup

Warren made this on our camping trip to Canton December 2015. Everyone raved about it, might have partially been the ambiance of roaring campfire and good friends!

Recipe by: Warren Troseth                                                                 Yield: 10 servings

Ingredients
2 cups cooked Minnesota Wild Rice (1/2 cup dry)
12 ounces butter or margarine (1 1/2 sticks)
1 large onion, chopped
1 cup chopped celery
1 (6-ounce) can mushrooms, drained and chopped
1 cup flour
8 cups water
9 chicken bouillon cubes
1 cup heavy cream
Optional Ingredients:
1 cup ham, turkey or chicken, diced
1/2 cup slivered almonds
1 cup shredded or sliced carrots

Directions
In large soup pot, saute onions, celery, carrots (if using) and mushrooms in butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). Cook for another 3-4 minutes. Add water and bouillon cubes, heat until cubes are dissolved, add rice and cream (meat & almonds if using). Simmer over low heat, stirring until thoroughly combined. (DO NOT BOIL!)

Notes
Serve with hot french bread or Texas Toast.  Bet it would be awesome served in a bread bowl!