Even if you are not a fan of wild rice, you will like this creamy soup.

Ingredients:

• 3 qts chicken stock
• 1 1/3 c wild rice
• 2 c finely chopped shallots
• 1 qt half and half
• 1/2 c flour
• 1 Tab fresh thyme leaves
• 1 tsp freshly ground black pepper
• 2 c thinly sliced small button mushrooms
• ¼ c maple syrup
• Kosher salt, to taste
• finely cut chives for serving

Directions:

1. In a 8 quart saucepan, bring the stock and rice to a boil over medium high heat.
2. Cover and cook, stirring , for 40 minutes.
3. Add shallots and continue to cook until rice is tender, 5 – 10 minutes.
4. In a small bowl, whisk half and half, flour, thyme and pepper.
5. Whisk into soup.
6. Add mushrooms and cook, stirring, until soup thickens, about 15 minutes.
7. Stir in the maple syrup, salt and pepper.
8. Divide soup between soup plates.
9. Garnish with chives.

Serves: 10-12

Source: Saveur.com