Wild Rice and Mushroom Soup

• 1/2 cup uncooked wild rice, rinsed and drained
• 3 14-ounce cans chicken broth
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup whipping cream
• 2 cups chopped cooked chicken
• Snipped fresh chives (optional)

Directions

1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings