Creamy Wild Rice and Mushroom Soup

This is Soooooooooo Good! 

Even my 2 year old son was begging to eat my portion after devouring his own!!

Pic Credit

• 2/3 C (4 oz) Wild Rice
• 2 C Water/Chicken Stock
• 1/2 C Butter
• 1 Large Onion, diced
• 3/4 C Finely Diced Celery
• Kosher Salt & Fresh Cracked Pepper to taste
• 1/2 C Flour
• 3 C Heavy Cream
• 7 C Chicken Stock

1. In sauce pan bring to boil: palm-ful of kosher salt, wild rice, and water/chicken stock
2. Reduce heat and simmer until the rice is tender, about 45 minutes.
3. If there is any water left- drain the rice in a sieve or fine-mesh colander.{ Steamed wild rice has many popped kernels and a very tender texture}
4. To a Dutch Oven a Onion, Celery and Mushroom in Butter
5. Add Flour and Stir for 1-2 min to cook out the flour taste
6. Pour Stock in Slowly and Stir Consistency
7. Stir While Cooking until the Stock Thickens (About 10 min)
8. Pour in Heavy Cream Stirring so the Cream doesn't curdle
9. Taste and adjust seasoning to your preference

Serve in bowls and 

Sprinkle Fresh Parsley on top!