SOUP DAYS By Christy Rost   Late autumn's cold, damp weather has taken hold of much of the country, with winter snow starting to pile up in mountainous and northern regions. These first days of November are the start of what I refer to as "soup weather". For lunch and dinner, nothing warms us up like a steaming bowl of soup. It's like a cozy blanket for the tummy. I love hearty soups during cold months. As a pot of soup simmers on the stove, its fragrance reassures me that the chilled-to-the-bone feeling left by a cold, late-autumn or winter day is about to be replaced with a warm, cozy state of relaxation, similar to spending time by the hearth. I developed Creamy Wild Rice and Mushroom Soup for days such as these. It's thick with chewy wild rice and tender mushrooms in a fragrant broth, its hearty layers of flavor softened with just a touch of cream. As a first course, it is elegant and flavorful, but as a main course, it's satisfying and guaranteed to chase away the chill. Creamy Wild Rice and Mushroom Soup Ingredients: 2 tablespoons olive oil 2 cups peeled and diced carrots 1 ½ cups diced celery 1 medium chopped onion 1 pound sliced mushrooms 3 tablespoons flour 2 ½ quarts homemade chicken stock or lowfat canned chicken broth ¾ cup uncooked wild rice 1 cup heavy cream or half-and-half Salt and freshly ground black pepper, to taste 1 tablespoon chopped fresh parsley Preheat a large stockpot over medium heat, add olive oil, and swirl to coat bottom of pot. Add carrots, celery, and onion. Saute vegetables 5 minutes until softened. Gently stir in mushrooms. Saute mushrooms 2 minutes. Reduce heat to medium-low. Sprinkle flour over vegetables and cook, stirring constantly, 2 minutes. Gradually pour in a small amount of chicken stock, stirring gently to loosen flour from bottom of stockpot. As mixture thickens, add additional stock, stirring well. When mixture is smooth and thick, pour in remaining chicken broth.  Raise heat to medium-high, cover, and bring soup to a low boil. Reduce heat to low, stir in wild rice, and simmer 1 hour. After 1 hour, stir in half-and-half and check soup for seasonings. Cover and cook 10 minutes. Correct seasonings and stir in chopped parsley; cook 5 minutes. Recipe serves 8. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com