Soup Season is my favorite season, and THIS one tops them all. Creamy Wild Rice Soup has all the good stuff - wild rice, plenty of veggies, and a creamy roux to bring it all together.
In a medium stock pot, bring 2 1/4 cups chicken broth to a boil. Add wild rice, and reduce heat to a fast simmer (medium low heat). Place lid on tightly and cook until rice is el dente, or approximately 45-50 minutes (or possibly a few extra minutes). Fluff with a fork.
In a large stock pot, heat olive oil and butter over medium heat. Add onion, carrots, celery, mushrooms, and spices (onion powder, rosemary, thyme, kosher salt and pepper). Sauté for 5-6 minutes or until the veggies begin to soften. Add garlic during the last 30 seconds.
Then add flour and stir for 3 minutes, to fully incorporate the flour. Add chicken broth and bring to a boil. Reduce heat to a simmer and stir until thickened, approximately 15-20 minutes.
Add cooked wild rice to the soup, along with the milk and the half and half, and let simmer for another 10-15 minutes.