Autumn Wild Rice and Cauliflower Soup

INGREDIENTS

1/2 cup butter

1 medium onion, chopped

1 cup celery, thinly sliced

1 cup fresh mushrooms, sliced

1/2 cup flour

4 cups of vegetable or chicken broth

2 cups wild rice, cooked

2 cups cauliflower florets, cooked

1 cup cream

DIRECTIONS

Melt butter in a large saucepan. Add the sliced celery and mushrooms. Sauté until tender. Dust the celery and mushrooms with flour and stir to coat well. Gradually stir in the vegetable or chicken broth to avoid clumping. Stir constantly until thickened. Add in cooked wild rice, cooked cauliflower and cream. Blend well. Cook gently on low heat until soup is fully heated. Do Not Boil.

Serves 6 to 8.