Chicken and Wild Rice Soup

In a large saucepan cook and stir carrot, onion, and celery in the 1 tablespoon hot butter for 4 to 6 minutes or until tender. Add mushrooms, and cook for an additional 5 minutes. Add broth and wild rice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Add chicken. Cover and simmer for 20 to 25 minutes more or until wild rice is tender.

In a small bowl combine flour and the 2 tablespoons softened butter to make a smooth paste. Stir the flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper.