Servings: Makes 4 quarts, @ 4301 calories per batch

½ C. butter ½ C. butter
1 finely chopped onion 1 finely chopped onion
½ - 1 C. frozen corn (or ½ C. chopped celery, if preferred) ½ to 1 C. frozen corn (or ½ C. chopped celery, if preferred)
½ pound fresh mushrooms, sliced ½ pound fresh mushrooms, sliced
½ C. carrots, sliced ½ C. carrots, sliced
¾ C. all-purpose flour ¾ C. all-purpose flour
6 ½ C. chicken broth (can use 7 bouillon cubes plus 6 ½ C. water) 6 ½ C. chicken broth (can use 7 bouillon cubes plus 6 ½ C. water)
2 C. cooked wild rice 2 C. cooked wild rice
1 pound boneless, skinless chicken breasts, cubed 1 pound boneless, skinless chicken breasts, cubed
½ t. salt ½ t. salt
½ t. curry powder ½ t. curry powder
½ t. mustard powder ½ t. mustard powder
½ t. dried parsley ½ t. dried parsley
½ t. black pepper ½ t. black pepper
2 C. nonfat half-and-half 2 C. nonfat half-and-half

Melt butter in a large saucepan over medium heat.
Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3 to 4 more minutes. Then add flour and stir well.
Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added.
Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, and ground black pepper.
Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours.
Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.