Pheasant Wild Rice Soup

1 ½ cups fresh sliced mushrooms
½ cup each - thin sliced carrot, sliced celery, sliced onion
3 tbs butter
1 pt chicken broth
¼ cup each uncooked - wild rice and brown rice
½ water
1 cup half and half
2 tbs flour
1 cup milk
1 boned, cooked pheasant, cut to bite size chunks

In a large saucepan cook mushrooms, carrot, celery, onion in butter 10 minutes. Add mushrooms, chicken broth, both rices and water. Bring to boil and simmer 50 minutes. Stir in mixture of half and half and flour. Add milk and cooked pheasant and continue to cook until thickened.