Chicken and wild rice soup.

I was too exhausted after work last night to do a full write up of this recipe, but it's so good that it simply must be shared. I've made this three times now and I have to say, it's pretty idiot-proof. I've forgotten to add the rice in until the last minute, only had half of the flour the recipe calls for and didn't realize it, and once my mother added about three cups of water to a big batch coming right out of the fridge before it had reheated thoroughly on the stove because it was "too thick", not realizing that the fat would thin out as it warmed. The finished product is always yummy regardless.

Few changes:

- I always saute onion, celery, carrots and mushrooms separately and add them with the chicken.

- I also add about 1/2 cup of instant white rice to help thicken it up.

- I use half and half instead of heavy cream, and 6 full cups of chicken broth because why on earth would anyone add water to soup? The only time water should be added at any point of the soup-making process is during broth/stock preparation.

Best winter soup ever. Thick, hearty and filling and goes great with a crusty hunk of bread.