Cream of Chicken and Wild Rice Soup

2 14.5 oz cans of chicken broth
1 cup sliced carrots
1 cup sliced celery
1/3 cup wild rice, rinsed
1/3 cup green onion or leek sliced
1/2 tsp dried thyme
2 Tbls butter
3 Tbls all-purpose flour
1 cup skim milk
1 1/2 cups chopped cooked chicken
2 Tbls dry sherry
salt and pepper to taste

1. In a large pan combine broth, carrots, celery, uncooked rice, green onion, thyme, and 1/4 tsp of pepper. Bring to a boil; reduce heat. Cover; simmer 50 minutes or until rice is tender.
2. Meanwhile, melt butter, stir in flour, then stir in milk. Cook and stir until thickened and bubbly. Slowly add milk mixgture to rice mixture stirring constantly. Stir in chicken and sherry, heat through.

Serving Size: makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMYJO1976.