Ingredients for 6 servings:
1. 1/2 cup uncooked wild rice, rinsed and drained
2. 3 (14 ounce) cans chicken broth
3. 1 cup carrot, sliced
4. 1/2 cup celery, sliced
5. 1/2 cup onion, chopped
6. 2 cups fresh mushrooms, sliced
7. 2 tablespoons butter
8. 1/4 cup all-purpose flour
9. 1/4 teaspoon salt
10. 1/4 teaspoon ground black pepper
11. 1 cup whipping cream
12. 2 cups cooked chicken, cubed
13. fresh chives

Directions:
1. 1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. 2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.

Enjoy your meal!