Wild Rice Soup - cooking recipe

Ingredients

3 Tbsp. margarine or butter
1 c. each: chopped onion, chopped celery and diced carrot
1/3 c. flour
4 c. milk
2 c. canned chicken broth
8 oz. (2 c.) shredded Cheddar cheese
4 c. cooked wild rice
1 box pecan rice, cooked
4 tsp. chopped dried parsley
1/4 tsp. each: white pepper and salt

Preparation

In a large Dutch oven (or other stock pot), heat margarine over medium-high heat until bubbly and hot; add onion, celery and carrot and saute until onion is softened, 2 to 3 minutes.
Sprinkle flour over vegetables and stir quickly to combine.
Continuing to stir, gradually add milk; add broth and stirring, bring just to a boil. Reduce heat to low; cover and let simmer, stirring frequently, for 20 minutes.
Add remaining ingredients and cook, stirring constantly, until cheese melts (5 to 10 minutes).
Do not boil. Makes about 8 to 10 servings, 1 cup each.
This is a wonderful hearty soup to serve with cornbread or corn muffins.