½ cup butter (you can substitute 1/4 cup olive oil for 1/4 cup of the butter)
1 medium yellow onion, finely chopped
1 cup frozen corn
½ to 1 cup chopped celery
1 cup carrots, sliced
½ pound fresh mushrooms, finely chopped
¾ cup all-purpose flour
6 cups water + 2 tablespoons my favorite vegetable concentrate (0r 6 cups chicken broth)
2 cups cooked wild rice (I use SunWest Rice Pilaf from Costco)
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (I've also used whole milk and cream with good results)
In a large pot melt butter over medium heat. Add the onion, celery, corn, and carrots and saute until vegetables are tender--about 5 minutes. Stir in mushrooms and saute 3 minutes more. Add flour and stir 1-2 minutes until vegetables are coated and flour taste is cooked out. Gradually pour in broth, stirring constantly. Bring to a boil, reduce heat and simmer until soup has thickened slightly about 7 to 10 minutes.
Add cooked rice, spices and almonds. Pour in half and half. Simmer soup over low heat for about 1 hour, stirring occasionally. Watch that it doesn't come to a rolling boil or milk will curdle.
This is fantastic served in bread bowls.
*This recipe is adapted from Wild Rice and Creamy Chicken Soup on Mel's Kitchen Cafe.