Cream of Wild Rice Soup

Courtesy of my sweet Aunt Janet.

1 large onion, chopped
1 large carrot, shredded
1/2 package sliced mushrooms, cut in half
1 celery rib, chopped
1/4 cup butter
1/2 cup flour
8 cups chicken stock/broth
3 cups COOKED wild rice
1 cup cubed cooked chicken
1/4 tsp salt
1/4 tsp pepper
1 cup evaporated milk
1/4 cup chives

In a large sauce pan saute onion, carrot and celery in butter. When veggies are half done, add mushrooms. Stir in flour until well blended. Gradually add broth. Stir in rice, chicken, salt and pepper. Bring to a boil over medium heat.. Cook and stir for 2 -3 minutes or until thickened. Stir in milk and cook for 5 mins longer. Garnish with chives.
I serve these with crusty wheat rolls. Or put in bread bowls.
10 servings, give or take how much you eat!