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Cream of Wild Rice Soup
1/2 c wild rice -- washed and drained
5 c chicken broth
2 TB butter
2 md carrots -- shredded
1 md onion -- chopped
2 stalks celery -- chopped
1 c mushrooms -- sliced
1/4 c flour
1 1/4 cn evaporated milk
1/2 ts salt
1/4 ts pepper
1 ts savory
1 c cooked chicken -- chopped
3 TB lemon juice -- chopped
Dill, for garnish
In large saucepan bring 2 cups broth and rice to boil. Simmer one hour.
Saute vegetables in butter until tender. Stir flour into vegetables.
Add remainder of broth to vegetables and cook until thickened. Add this to the cooked rice.
Add remaining ingredients, except lemon.
Add lemon juice just before serving & sprinkle with dill.
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