Wild Rice Soup

This soup is wonderful!!! I received it from my mother who grew up in Wisconsin. It really warms a body up and it is a great way to use up leftovers.



Wild Rice Soup

1/4 cup butter or margarine

1 medium onion, chopped (1/2 cup)

8 ounces fresh mushrooms, sliced

1 medium carrot, chopped (1/2 cup)

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups chicken broth

1 12 oz. can fat-free evaporated milk

1 cup cooked wild rice

1 cup chopped cooked chicken

1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cubed

1. In a 4-quart Dutch oven, melt butter over medium heat. Add onion, mushrooms and carrot. Cook and stir over medium heat till carrot is tender. Stir in flour, salt and pepper. Add broth all at once. Cook and stir till bubbly.

2. Stir in evaporated milk, wild rice, chicken and cream cheese; cook and stir over medium-low heat till cheese is melted.

Makes 4 servings