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Cauliflower and Wild Rice Soup
1 md Onion, chopped
1 c Thinly sliced celery
1 c Sliced fresh mushrooms
1/2 c Butter or margarine
1/2 c Flour
1 qt Chicken broth
2 c Cooked wild rice
2 c Cauliflower florets, cooked
1 c Light cream
In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth. Cook and stir until thickned. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil.
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