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Creamy Wild Rice and Mushroom Soup

1 package Uncle Ben's fast-cooking long grain & -- 6 oz box
wild rice
1 onion -- chopped
1 pound variety sliced mushrooms
1/2 cup chopped green bell pepper
1/3 cup all-purpose flour
4 cups low-sodium defatted chicken broth
such as Swanson's natural goodness, low
12 ounces evaporated skim milk

Cook rice according to package directions; set aside.

In a pot coated with nonstick cooking spray, saute the onion, mushrooms and bell peppers until tender. Add flour, stirring. When aroma from flour is slightly nutty, add broth and heat until boiling. Add the milk and rice. Season to taste. Add more broth if too thick.

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