1/4 c. butter
1/2 c. onion, chopped very fine
1/2 c. carrots, chopped
8 oz. fresh mushrooms, sliced, or can use canned mushrooms
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 c. chicken broth
1 (12 oz.) can evaporated milk
1 c. cooked wild rice
1 c. cooked chicken
1/2 (8 oz.) cream cheese, cubed

In Dutch oven, melt butter over medium heat. Add onion, carrots and mushrooms. Cook until carrots are soft. Stir in flour, salt and pepper. Add broth all at once. Cook and stir until bubbly. Stir in evaporated milk, wild rice and cream cheese. Stir over low heat until cheese is melted.

Please note 1 cup of cooked wild rice seems to be too much for this recipe. Use your own judgement on the amount of cooked rice you want in soup. If you have any leftover rice, it freezes well.