Desi's Cream of Chicken Wild Rice Soup

Cook wild rice in a rice cooker according to directions until fully done (takes forever so it can be prepared ahead of time and refrigerated until use). In a large pot add olive oil and lightly sauté onions, carrots and celery until onions become translucent. Add chicken stock, jasmine rice, bay leaf and potatoes and cook for about 15 mins on medium high heat. Add wild rice. Continue cooking until rice and vegetables are almost fully cooked. At this time, in a small pan on medium heat, melt butter and cook flour in it stirring constantly so it bubbles for about 1 min (the flour should turn a light brown color). Take off the heat and gradually add 2-3 ladles of the soup broth while quickly stirring until a smooth, light texture is achieved. Add this to pot while stirring until evenly incorporated into the soup and continue cooking soup for another 5-10 mins until fully cooked. Adjust seasoning, add parsley and possibly some extra butter to taste. Of course water or more chicken stock can be added to adjust consistency. Take bay leaf out before storing. For a spicy version, add some curry seasoning before serving.