• 1 cup celery diced
• 1 cup onion diced
• 1 cup carrot sliced
• 10 potatoes peeled and cut into ¼ inch pieces
• chicken broth
• 1 carton half and half
• milk
• dash nutmeg
• ¾ tsp. dry mustard
• 1 tsp. spice blend
• 1 tsp. white pepper
• 2 tsp. salt
• dash paprika
• 2 cups cooked dry roasted wild rice

Add celery, onion, carrots and potatoes to chicken broth. Cook until potatoes are almost done. Add remaining ingredients to pot and simmer for approximately 30 minutes.