Prepare Rice

Using a fine mesh sieve thoroughly rinse the gourmet wild blend rice blend under cool water. Place rice, 1 1/4 cup chicken broth and 1 Tablespoon butter in a 2 quart saucepan and bring to a boil. Cover with a tight fitting lid and reduce heat to low and simmer for 45 minutes. Remove from heat, fluff with a fork and set aside. Note: if using a different type wild rice follow the manufacture directions on preparing rice.

Sauté Vegetables

Melt 4 Tablespoons butter in a Dutch oven or stock pot. Add mushrooms and sauté for about 5 minutes or until slightly browned. Add 3 Tablespoon butter to mushrooms and add carrots, celery, onions and continue to sauté for about 2 minutes. Finally, add garlic and sauté for 1 minute.

Prepare Soup

Add 32 ounces chicken broth, salt, pepper, rice to the Dutch oven and bring to a boil. Place fresh thyme, rosemary and bay leaves on top of soup and continue cooking on high for 10 minutes then remove thyme and rosemary and discard. In a large glass add flour and some broth and whisk until mixture is smooth and lump free. Pour into Dutch oven and add remaining chicken broth and simmer soup for about 30 minutes longer. Then stir in milk and half-n-half until combined. Serve soups in your favorite bowls and enjoy. I like serving my soups in these colorful stoneware soup bowls.