Mushroom and Wild Rice Soup

Ingredients:

4 oz butter

4 oz flour

2 oz canola oil (or olive oil)

1/2 cup diced celery

1/2 cup diced onion

1-2 tsp freshly grated turmeric (can use powdered)

3 bay leaves

1/2 cup diced tomatoes

12 whole white mushrooms (or more)

2 quarts (8 cups) chicken stock

2 cups cooked chicken; chopped and diced

3 cups cooked wild rice

Salt and Pepper

2 cups heavy whipping cream

Directions:

1. Melt butter in a saute pan. Slowly wisk in flour to form a roux. Cook roux until golden brown, stirring frequently (about 20 minutes). Set aside.
2. In large soup pot, heat oil. Add onions, celery, turmeric and bay leaves. Sauté until translucent.
3.  Add tomatoes, mushrooms, chicken stock, cooked chicken and cooked wild rice.
4. Season soup with salt and pepper.
5. Bring to a boil over medium heat.
6. Add heavy cream and reduce heat to a simmer.
7. Add roux to soup until you reach desired consistency.
   Enjoy!!