Cream of Wild Rice Soup

1/2 C wild rice
1 (10 3/4 oz.) can of condensed chicken broth
1 C water
1/4 C onion, chopped
1 1/4 C shredded carrot
1 small bay leaf
1/2 tsp basil, crushed
1 (4 oz.) can sliced mushrooms
1/4 C parsley, snipped or 1/8 C dried
2 C half-n-half
1 Tbsp. flour
pepper to taste

1. Rinse rice, In a 3 quart saucepan, combine rice, broth, water, onion, carrot, basil and bay leaf. Cover and simmer for 45 minutes. Remove bay leaf. add mushrooms and parsley,
2. Blend flour and half-n-half together and add to soup. Cook and stir until mixture thickens. Cook and stir 1 minute more and season to taste with pepper.

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