CHICKEN AND WILD RICE SOUP, Carol Knight, Randolph County

Ingredients

4 large boneless chicken breasts
Broth from boiling the chicken
1 1/2 cups of chopped carrots
1 1/2 cups of fresh sliced mushrooms
1 stick butter
2 boxes of wild rice mix
WHITE SAUCE:
1 stick butter
1/2 cup of flour
1 quart of half and half or heavy whipping cream

Preparation

Boil the chicken; cool and chop into bite-sized pieces. Saute carrots and mushrooms in butter. Add chopped chicken, rice mixes and vegetables to the water and cook until rice is done. While this is cooking, prepare the white sauce in a heavy saucepan. Pour into the rice and chicken mixture right before serving. Serve hot.