Serves 5 - 1 cup servings.
2 Tbsp butter or margarine
2 medium stalks of celery, sliced (1 cup)
1 medium carrot, coarsely shredded (1 cup)
1 medium onion, chopped (1/2 cup)
3 Tbsp all-purpose flour
1/4 tsp pepper
1 1/2 cups cooked wild rice
2 cups chicken broth
1 cup half-and-half (single cream or 1/2 double cream 1/2 milk)
1 Tbsp dried parsley
2 cups of cubed cooked chicken
Cook celery, carrot, and onion in butter about 4 minutes, stirring occasionally, until tender. Stir in flour and pepper.
Stir in wild rice and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
Stir in half-and-half or cream, chicken, and parsley. Heat until just hot (do not boil because the soup can curdle because of the cream just added).