Creamy Wild Rice and Mushroom Soup

• 1 (6 ounce) boxuncle ben fast-cooking long grain and wild rice blend
• 1 onion, chopped
• 1 lb variety sliced mushrooms
• 12 cup chopped green bell pepper
• 13 cup all-purpose flour
• 4 cups low-sodium low-fat chicken broth
• 1 (12 ounce) can evaporated skim milk

1. Cook rice according to package directions; set aside.
2. In a pot coated with nonstick cooking spray, saute the onion, mushrooms and bell peppers until tender.
3. Add flour, stirring.
4. When aroma from flour is slightly nutty, add broth and heat until boiling.
5. Add the milk and rice.
6. Season to taste.
7. Add more broth if too thick.

boxuncle, onion, mushrooms, green bell pepper, flour, lowsodium, milk

Taken from www.food.com/recipe/creamy-wild-rice-and-mushroom-soup-39991 (may not work)