Cauliflower & Wild Rice Soup

Yield: 2 Quarts


1 md Onion, chopped


1 c Thinly sliced celery


1 c Sliced fresh mushrooms


1/2 c Butter or margarine


1/2 c Flour


1 qt Chicken broth


2 c Cooked wild rice


2 c Cauliflower florets, cooked


1 c Light cream


In a large saucepan, saute onion, celery and mushrooms in butter until


tender. Sprinkle with flour. Stir to coat well. Gradually add chicken


broth. Cook and stir until thickned. Stir in wild rice, cauliflower and


cream until well blended. Cook gently until heated through. Do not


boil.

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