Crawfish Wild Rice Soup

2 cups cooked wild rice (1/2 cup roux)

1 large onion, diced

1/2 green pepper, diced

1-1/2 cup celery, diced

1 small can sliced mushrooms, drained

1/2 cup butter

1 cup flour

8 cups hot chicken broth

1 cup half and half or light cream

2 pounds of crawfish, peeled

Salt, pepper

Saute onion, pepper, celery and mushrooms in butter about 3 minutes or until vegetables soften. Sprinkle in the flour, stirring and cooking until flour is mixed but not browned. Slowly add chicken broth, stirring until all are mixed well. Add crawfish and cook about 5 minutes. Add cooked rice and the half and half. Season to taste.