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Wild Rice Soup

© Amy Cordray

5 Tbsp. butter
1 cup chopped onion (for non-onion lovers, most of the flavor gets cooked out)
1 cup celery
2 cups sliced mushrooms
1/2 cup flour
3 1/2 cups chicken broth
1 cup half-and-half
1/4 cooked bacon, cut into small bits
2 cups cooked wild rice
1 Tbsp. fresh marjoram
salt and pepper to taste

In a large pot, combine butter, onion and celery. Saute until onions are clear in appearance.

Adjust heat to medium and stir in flour. Once flour is well incorporated, slowly add chicken broth.
Once mixture begins to thicken, reduce heat to low and add half-and-half, bacon, wild rice, marjoram, salt and pepper.

Cover pot and continue cooking on low heat for 1/2 hour.

Serves 4-6