Shrimp and Wild Rice Soup

I forgot to take a picture of this soup and it is gone so it is too late to take a picture now.  Next time I make it, I will try to remember to take a picture.  Jud made this soup for his soup of the week. It was loved by all who had it.  It was so creamy with the rice and half and half. Well worth the calories.  Jud doubled this recipe and we bought a whole pound of shrimp. You can never have too many shrimp in a soup.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shrimp-and-wild-rice-soup

Ingredients:
1 tablespoon butter
1 tablespoon vegetable oil- I always use Canola
1/2 cup yellow onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
4 ounces (1/2 cup) wild rice
4 cups chicken stock or broth
1 cup half-and-half
1/4 cup dry white wine (optional)
1/2 teaspoon salt
freshly ground pepper to taste
6 ounces small bay shrimp
In a large soup pot over medium heat, melt butter with oil. Add vegetables and saute' until tender, 6-7 minutes. Stir in wild rice. Add stock and bring to a boil. Reduce heat to medium-low and simmer, covered, until rice is tender, about 1 hour. Add half-and-half, wine, if desired, salt, pepper, and shrimp. Simmer, uncovered, until flavors are blended and soup is slightly thickenedes.  Cook an additional 10-15 minutes.