Wild Rice Soup

2 T butter
2 T olive oil
1 cup onion, diced
4 ribs celery, chopped
4 large carrots, peeled and chopped
8 cups chicken broth
2 - 4.6 oz boxes of rice-a-roni wild rice
1 1/2 cups milk (can use half and half or cream)
1/3 cup flour
salt and pepper

In large pot, heat olive oil and butter. Saute onion, carrots, and celery on medium heat until softened. Season with salt and pepper. Pour in chicken broth, simmer for 5 minutes. Pour in boxes of rice-a-roni and seasoning packets. Cover and reduce heat, simmer for 20 minutes, stirring occasionally. In a small bowl, whisk cold milk and flour until smooth. Pour into hot soup and reduce heat to low. Cook for 10 minutes until rice is tender and the soup has thickened slightly. Serve hot with rolls.

* Can add chicken. Cook chicken separately and add the last 10 minutes.
* Sometimes I add a 2 cans of great northern beans.
* I usually freeze half of the soup to eat later.