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Ingredients

• 5 cups chicken stock (may need more)
• â…“ cup wild rice (I have used the quick cooking wild rice and it's good)
• 2 cups frozen corn, divided
• 1 tablespoon peanut oil
• 3 to 4 ounces fully-cooked ham OR smoked sausage, cut into cubes (or diced cooked chicken breast)
• 6 medium mushrooms
• 1 small onion, diced quite finely
• 2 celery stalks, sliced thinly
• 1 carrot, peeled and diced or grated
• ½ to 1 cup half-and-half (depending on how creamy you want your soup) NOTE: low-fat or fat-free half-and-half work very well in this
• roux for thickening (equal parts melted butter and flour mixed into a paste)
• crushed cheese croutons or cheese crackers for topping, optional

Description

It Is COLD In The Chicago Area, So I Was In The Mood For A Bowl Of Hearty Soup. We Were Snowed Out Of Our "baby Visits" Until Tomorrow, So We Spent The Afternoon In The Kitchen Whipping Up Some Stick-to-your-ribs Food. With A Total Of Another

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