Chicken & Wild Rice Soup~perfect for a rainy day in Ohio!!

Ingredients

• 1-2 T butter & about 1 T olive oil
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 1/4 cup flour
• 1 package uncle Ben's orifional wild rice
• Around 1 pound boneless skinless chicken breast, cubed
• 1/2 t. salt
• 1/2 t curry powder
• 1/4 t garlic powder
• 1/4 t dried thyme
• 1/2 t mustard powder
• 1/2 t dried parsley (I add some fresh parsley too)
• 1/2 cup dry white wine (I used chardonnay)
• 1/2-1 cup lowfat milk (optional really-depends on how creamy you want it)
• 1 can 98% fat free cream of mushroom soup (optional-but I choose yes :)!!)
• 2 chicken bullions
• 62 ounces chicken broth

Directions

Cook Uncle Ben's rice, as directed.
Melt butter and add olive oil in saucepan. Stir in the onion, celry, carrots, and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth (about 1/2 cup at a time), and chicken bullions,stirring constantly until all has been added. Next add the raw chicken, all the spices, and wine. Bring to a boil, then reduce heat to low for about 30 minutes and let simmer until chicken is cooked.

Once chicken is fully cooked add rice, cream of mushroom soup and milk. Heat on low for another 20 minutes.

Enjoy!