Chicken & Wild Rice Soup

1: In a large saucepan, melt the butter.

2: Whisk in the flour and cook until lightly browned (1 min).

3: Whisk in the milk and half and half, stirring constantly for about 5 minutes until it thickens into a roux.

4: Season with the garlic powder, Tony’s seasoning, and salt & pepper.

5: Add the garlic, onion, carrots, celery, chicken broth, and cooked wild rice to the pot and bring to a boil.

6: Reduce to medium-low and add chicken, mushrooms, parsley, bay leaves, and thyme.

7: Simmer for about 15 minutes.

8: Discard bay leaves and rosemary stems.

9: Enjoy & buon appetito!