Wild Rice Soup

• 3 Tbsp. margarine or butter
• 1 c. each: chopped onion, chopped celery and diced carrot
• 1/3 c. flour
• 4 c. milk
• 2 c. canned chicken broth
• 8 oz. (2 c.) shredded Cheddar cheese
• 4 c. cooked wild rice
• 1 box pecan rice, cooked
• 4 tsp. chopped dried parsley
• 1/4 tsp. each: white pepper and salt

1. In a large Dutch oven (or other stock pot), heat margarine over medium-high heat until bubbly and hot; add onion, celery and carrot and saute until onion is softened, 2 to 3 minutes.
2. Sprinkle flour over vegetables and stir quickly to combine.
3. Continuing to stir, gradually add milk; add broth and stirring, bring just to a boil. Reduce heat to low; cover and let simmer, stirring frequently, for 20 minutes.
4. Add remaining ingredients and cook, stirring constantly, until cheese melts (5 to 10 minutes).
5. Do not boil. Makes about 8 to 10 servings, 1 cup each.
6. This is a wonderful hearty soup to serve with cornbread or corn muffins.

margarine, onion, flour, milk, chicken broth, cheddar cheese, rice, pecan rice, parsley, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452616 (may not work)