Cream of Wild Rice Soup

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
¼ C butter
½ C all-purpose flour
8 C chicken broth
3 C cooked wild rice
1 C cubed chicken breast
¼ tsp. salt
¼ tsp. pepper
1 C evaporated milk
¼ C chives

1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper.
2. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. 3. 3. Stir in milk: cook over low heat until heated through; 3-5 minutes.
4. Serves 10 (2 ½ quarts).

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