Chicken and Wild Rice Soup

Yet another reason to keep my herbs going!  It's funny because the tiny leaves on the thyme plant are changing colors much like the maple tree in front of my house.

4 tbsp. unsalted butter
3 celery ribs, cut into 1/2 inch pieces
2 carrots, cut into 1/2 inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 tsp. finely chopped thyme
Salt and pepper to taste
1/4 C. all purpose flour
1 C. wild rice
2 quarts chicken stock or low sodium broth
2 C. water
4 C. bite size pieces of roasted chicken or turkey
1 C. heavy cream

In a large saucepan, melt the butter.  Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper.  Cook over moderate heat stirring occasionally, until the vegetables just start to soften, about 10 minutes.  Sprinkle the flour over the vegetables and cook, stirring until evenly coated and lightly browned, about 3 minutes.

Add the wild rice to the saucepan and gradually stir in the stock and water.  Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.  Add the chicken and simmer, stirring occasionally until the rice is tender, 10 to 15 minutes longer.  Stir in the cream and season with salt and pepper.  Ladle into bowls and serve.