1 cup sliced carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 TBSP butter
3 TBSP all-purpose flour
2 14 ounce cans chicken broth
2 to 3 cups cooked chicken, chopped
1 pkg white and wild rice, cooked
1/4 tsp ground black pepper
1 1/2 cups half-and-half
In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice mix, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Do not allow to boil.
This recipe easily doubles but will not hold well after the half-and-half is added. If held, it may separate. This will change the texture, but not the taste.