| | 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-oz. cans chicken broth |
| | Chicken from Creamy Basil Chicken, chopped |
| | 3/4 cup cooked wild rice |
| | 1/4 tsp. ground black pepper |
| | 1-1/2 cups half-and-half |
1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through. Makes 4 servings.
