Morrocan Chicken&Wild Rice Soup

So this post is not about China. But this is a good recipe.

Cinnamon and curry add a distinct and delicious zing to this savory winter soup.
Prep/Hands-on time: 15-20 mins. Cooking time: 60- 70 mins.

3 onions, cut into large pieces
3 Tbsp butter
3Tbsp flour
1 tsp Cinnamon
1 tsp curry powder (Madras curry is best, but use whatever you have)
1/2 tsp celery seed
1 tsp garlic powder
1 tsp salt, or to taste
5 tsp chicken bullion, or to taste (or sub chicken broth for the water)
1 can diced tomatoes
2 cups mixed wild brown rices
1 parsnip, cut into fine pieces
7 cups water (I had to add quite alot extra to keep from burning-- keep an eye on it)
1 large sweet potato, cut into bite-sized pieces
1 lb chicken, cut into bite-sized pieces
1 cup chopped celery, including the leaves at the top of the stalk

In a large soup pot, saute the onions and butter over medium heat about 5 minutes. Add the flour and spices, saute for about 2 minutes until the flour is just beginning to brown and the spices are aromatic. Add the canned tomatoes, water, bullion, rices and parsnip. Bring to a boil, reduce heat and simmer for 20-30 minutes, stirring occasionaly. Add the sweet potato, chicken and celery. Continue simmering until rice is soft and chicken is cooked through. Serve with a crusty bread.