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Wild Rice Soup

1/3 uncooked wild rice

4 cups chicken stock

1/2 cup diced celery

1/4 cup diced onion

1 small carrot shredded

1 clove garlic, minced

1/3 cup margarine

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 cup half and half or whole milk

Cook rice in chicken stock until tender, about an hour. Saute onion, carrot and celery in margarine. Add flour and then milk. Cook and stir until thickened. Combine with chicken broth mixture and seasonings. Heat slowly until almost boiling.

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