Soups
| Amount | Measure | Ingredient |
|---|---|---|
| 1/2 cup | uncooked wild rice (or mixed) | |
| 5 cups | canned chicken broth, divided | |
| 1/4 cup | butter | |
| 1 | large carrot -- sliced | |
| 1 | medium onions -- chopped | |
| 2 ribs | celery, -- chopped | |
| 1/4 pound | fresh mushrooms -- sliced | |
| 2 Tbsp. | flour | |
| 1/4 tsp | salt | |
| 1/4 tsp | white pepper | |
| 1 1/2 | cups | chopped cooked chicken |
Rinse rice thoroughly in fine strainer under cold running water; drain.Combine 3 cups chicken broth and rice in saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 1 hour or until rice is tender.Drain; set aside.Melt butter in saucepan over medium heat. Add carrot cook and stir 3 minutes. Addonion, celery and mushrooms; cook and stir 3 to 4 minutes until vegetables aretender. Remove from heat. Whisk in flour, salt and pepper until smooth.Gradually stir in remaining 2 cups chicken broth. Bring to a boil over mediumheat; cook and stir 1 minute or until thickened. Stir in chicken. Reduce heat tolow; simmer, uncovered, 3 minutes or until heated through.Spoon 1/4 cup cooked rice into each serving bowl. Ladle soup over rice.