Any soup recipe that starts with butter and ends with enriching the soup with heavy cream, has to be good, right?  There is just something so fragrant about sautéing vegetables in butter; it really draws the dinner crowd into the kitchen, that’s for sure!  This decadent and homey ‘Chicken & Wild Rice Soup’ is simple to make and is such a crowd pleaser.  I used a red onion along with the chopped carrot and celery to start, and then dried thyme and four cups of shredded, store bought rotisserie chicken.  Perfectly thick and creamy, this is the perfect soup for these cold, rainy days of winter, and is lovely served with a slice of warm cornbread.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/chicken-and-wild-rice-soup)

Tagged: carrot, celery, chicken, chicken and wild rice soup, chicken soup, Food & Wine, heavy cream, onion, rotisserie chicken, soup, thyme, wild rice