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Wild Rice Soup

1 c. cubed, cooked chicken
3 tbsp. margarine
3 tbsp. flour
1/2 c. chopped celery
1/2 med. diced onion
Salt and pepper to taste
1 can (10 3/4 oz.) chicken broth
2 c. milk
1 c. cooked wild rice


Melt margarine in saucepan. Saute onions and celery until tender crisp. Stir in flour, salt and pepper. Add chicken broth and milk. Stir until thickened. Add wild rice and chicken.


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