Ingredients
1 cup sliced carrots
1 cup sliced celery
1 cup quartered mushrooms
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
2 cans (14 oz. each) chicken broth
4 chicken breast halves, previously cooked, chopped
3/4 cup cooked wild rice
1/4 tsp. ground black pepper
1-1/2 cups half-and-half

Directions
In a large saucepan or pot, cook the carrots, celery and mushrooms in hot butter over medium heat until tender. Stir in flour then add the broth, chicken, wild rice and pepper.

Cook and stir until the mixture is bubbly and slightly thickened. Stir in the half-and-half and heat through. Makes 4 servings.