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Wild Rice Soup

1 c. wild rice
1 1/2 ribs celery, diced
1 lg. onions, diced
1/2 green pepper, diced
1/2 lb. fresh mushrooms
1/2 c. butter
1 c. flour
8 c. (5 cans) hot chicken broth
Salt and pepper to taste
1 c. half and half cream
2 tbsp. dry white wine

Cook rice; saute onion, pepper, celery and mushrooms in butter until just softened. Sprinkle in flour; stir and cook until flour is mixed in, but don't brown. Add broth, stir until well blended. Add rice and season. Heat and stir in cream. Add wine, heat. Don't boil. Serves 12

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