Cream of Wild Rice Soup
1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
¼ cup butter or margarine
½ cup flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
¼ tsp. salt
¼ tsp. pepper
1 cup fat free evaporated milk
¼ cup snipped chives
In large saucepan, sauté the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in milk. Cook 3-5 minutes longer. Garnish with chives.
Enjoy!
