Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4-6

Ingredients:

3 C. wild rice or wild rice blend, (cooked)

2 T. butter

1 large onion, chopped

2 large carrot, chopped

2 celery rib, chopped

2 bay leafs (optional)

1 tsp. thyme

1 small can evaporated milk   (regular milk will work also)

8 C. low sodium chicken broth or low sodium vegetable broth

1/2 tsp. salt

1/4 tsp. pepper

1/2 C. flour or corn starch (whichever you prefer to use)

1 C. sliced mushrooms (whichever mushrooms your into will work)

1 C. cooked chicken, chopped

Minced Chives for garnish

What to do:

Cook rice blend according to box instructions and set aside.

In a large Dutch oven melt your butter and add your onion, mushrooms, carrot, bay leaf, thyme and celery. Cook on medium low for 5 minutes until soft and fragrant.  Add your flour and combine well with your vegetables.  Cook for 1-2 minutes.  Carefully add your chicken broth.  Turn up the heat and while constantly whisking bring this to a boil.  Reduce heat and add salt and pepper to taste.  Cook for 5 minutes and add your chicken and cooked rice, cook for 5 more minutes and finally add your milk.  Do not bring back up to a boil but keep warm until ready to serve.  Adjust seasoning if needed. Garnish with chives.