• 1/2 cup wild rice (uncooked)
• 1 medium carrot (chopped)
• 1 small onion (chopped)
• 1 stalk celery (chopped)
• 3 cups chicken broth
• 1 cup whipping cream
• 1/3 cup flour
• 2 tablespoons butter
• dash ground mustard
• dash curry
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound cooked chicken (cubed)

Start cooking the wild rice. Heat the carrot, onion, and celery in butter on medium. Add mustard, curry, salt, and pepper. When onions are clear, add flour with whisk to form a roux.

Add broth gradually while whisking. Add chicken and rice while cooking on medium/high until it bubbles. Continue to heat for five minutes, then turn off heat and add cream.

Serve with warm baguette or crackers.