Cream of Wild Rice Soup

From Wendy

Ingredients

  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter or stick margarine
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup fat-free evaporated milk

Directions

  1. In a large saucepan, saute the onion, carrot, and celery in butter until tender. Stir in flour until blended.
  2. Gradually add broth. Stir in the rice, chicken, salt, and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Stir in milk; cook 3-5 minutes longer. Garnish with chives.

Yield: 10 servings (2-1/2 quarts)