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Creamy Chicken and Wild Rice Soup
3 tb Margarine
1/4 c All-purpose flour
3 c Skim milk
10 3/4 oz Can condensed chicken broth
3 c Cooked wild rice
2 c Cubed one-inch cooked chicken
1 c Sliced 1/4 inch fresh mushrooms
1 c (2 med) coarsely chopped carrots
1/2 c (1 med) chopped onion
1/2 ts Salt
1/4 ts Pepper
8 oz (1 cup) carton Light Sour Cream
In dutch oven melt margarine over med. heat; stir in flour until
smooth and bubbly (1 min). Add milk and broth. Continue cooking
stirring constantly until mixture comes to boil (5-7 min). Boil 1
minute. Add remaining ingredients except sour cream. Continue
cooking stirring occasionally until vegetables crisp tender (4-6
min). Stir in sour cream.
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