Creamy Wild Rice Soup

From "The Kitchen of Two Sisters" by Danielle and Lindsay Voeller with tweaks from a coworker and me.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1  large onion, chopped
• 4  carrots, diced
• 8  ounces mushrooms, sliced
• 3  stalks celery, sliced
• 1⁄2 cup whole wheat flour
• 6 -8  cups  vegetable stock
• 2  cups  dry wild rice, cooked
• 1  tablespoon salt
• 1  teaspoon dry mustard
• 3  teaspoons curry powder
• 1⁄2 teaspoon pepper
• 1⁄8 teaspoon cayenne pepper
• 2  cups  cream

Directions

1. In large saucepan, heat oil (or melt butter). Add onions and cook about 5 minutes or until tender. Add carrots, mushrooms and celery, cook for 2 minutes. Stir in flour, then add in vegetable stock, stirring on high heat. Stir in the wild rice and spices. Reduce heat and stir in cream; cook until thoroughly heated.
2. Since I can't find wild rice, I usually use that wild/brown mixture I *can* find. I usually use half and half but it's extra creamy with cream (of course). I love this served with a slice of bread. The original recipe called for sprinkling chopped parsley (1/2 c for the whole thing) at the end, but I like it better without.
3. To save dishes, I cook the rice in the same pot as the soup will be made. I just transfer the rice to a container (the one that will store the soup in the fridge) and add it when called for.