CREAM OF CHICKEN AND WILD RICE SOUP

2-3 chicken breasts

2 cups wild rice, cooked

1 large onion, diced

1/2 green pepper (optional), diced

1 1/2 ribs celery, diced

2 large fresh mushrooms, diced

1/2 cup butter

1 cup flour

8 cups hot chicken broth

Salt and pepper to taste

1 cup light cream

Cook chicken and cube. Prepare wild rice according to the package (I use a can of wild rice with the water drained; it works great); set aside. Saute onion, green pepper, celery and mushrooms in butter for 3 minutes or until softened. Sprinkle in flour, stirring and cooking until it is mixed in, but do not let it start to brown. Slowly add chicken stock, stirring until all the vegetable mixture is blended well. Add rice and season to taste with salt and pepper. Heat thoroughly. Stir in cream and heat gently; serve. Makes 12 servings.