Vegetable and Wild Rice Soup

• This is the same recipe as one of my favorite soups with chicken in it- but I omit the chicken and add a bunch more vegetables.  It is still really tasty and doesn't miss the chicken one bit.  The mustard powder and curry give it a nice little touch. 
• Saute for five minutes:
  1/2 cup butter
  1/2 cup chopped celery
  1/2 cup sliced carrots
  1/2 cup diced onion
• Add and Saute for 2 more minutes:
  1/2 pound fresh sliced mushrooms
• Add and stir well:
  3/4 cup flour
• Gradually pour in:
  6 cups of chicken broth
  2 ears of corn on the cob- or one can of corn2 small summer squash or one medium
  handful of green beans or peas
  really any vegetables that you would like!
• Stir constantly until all has been added. Bring to a boil, reduce heat to low and let simmer.
• Add:
  2 cups cooked wild rice
  1/2 tsp salt
  1/2 tsp curry powder
  1/2 tsp mustard powder
  1/2 tsp dried parsley
  1/4 tsp fresh ground black pepper
• Allow to heat through, then pour in:
  2 cups of half and half
• Let simmer 1-2 hours. Do not boil or your roux will break. Can also be cooked easily in a crock pot. Yummy.