Wild Rice Soup

• 1 1/2 c. chicken broth (homemade or canned)
• 1/4 c. uncooked wild rice
• 1/4 c. sliced sweet onions
• 1/4 c. shredded carrot
• 1/2 c. light cream
• 1 T. flour
• 1/8 tsp. pepper

Combine broth and rice in a medium saucepan and boil. Reduce heat and simmer for 45 minutes or until the rice is tender. Stir in onions and carrot and cook 5 minutes more. Combine cream, flour and pepper. Stir into the rice mixture and cook and stir until slightly thickened. Serve in small bowls garnished with fresh parsley or chives.

• Yields: 2-3 side dish servings
• Preparation Time: 1 hour