Step 1

Melt the butter in a large Dutch oven or soup pot. Saute the carrots, celery, and onion for 10 minutes over medium heat, stirring often, until the onions are translucent. Add the garlic after 5 minutes. Note: don't brown the veggies, just gently saute.

Step 2

Stir in the flour and cook for a minute or two more, again, without browning the flour.

Step 3

Add the Sherry to the pot, and give everything a good stir, then add the broth, along with the bundle of thyme and bring to a gentle boil, stirring often.

Step 4

Add the cooked rice, and teaspoon of salt and pepper. Cover and gently simmer for 5 minutes. Note: check the pan often to make sure it is simmering and not furiously boiling.

Step 5

Remove the thyme bundle, add the evaporated milk and half and half, and heat through. Taste to adjust the seasonings.

Step 6

At this point the soup can be cooled and refrigerated overnight. Or you can enjoy right away.