Low Fat Chicken and Wild Rice Soup

• 12 cup butter
• 1 onion (medium, finley chopped)
• 1 cup corn (frozen)
• 12 cup celery (chopped)
• 12 cup carrot (sliced)
• 1 lb chicken breast (boneless, skinless, cubed, uncooked)
• 12 lb mushroom (fresh, sliced)
• 34 cup flour
• 6 cups chicken broth
• 2 cups wild rice (cooked)
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1 teaspoon parsley (dried)
• 12 teaspoon pepper
• 2 cups fat-free half-and-half

1. Melt butter in a large pot (10 cups at least) over medium heat.
2. Stir in the onion celery corn chicken and carrots.
3. Saute till chicken is cooked.
4. Add the mushrooms and let them cook down.
5. Add the flour and stir well.
6. Grasually pour in the chicken broth, stirinng constantly.
7. Bring soup to a boil, then reduce heat to simmer while stiring for 5-6 min, till it is thickened slightly.
8. Add rice,salt, curry ,mustard, parsley,and pepper.
9. Heat through then add the 1/2and 1/2.
10. Simmer (do not boil) for 1 hour stirring occasionally to prevent sticking, to thicken slowly.

butter, onion, corn, celery, carrot, chicken, mushroom, flour, chicken broth, wild rice, salt, curry powder, mustard powder, parsley, pepper

Taken from www.food.com/recipe/low-fat-chicken-and-wild-rice-soup-466523 (may not work)