3 c. cooked wild rice
1 c. chopped celery
1/2 c. chopped green pepper
1 c. minced carrot
1/2 c. chopped onion
Dash of garlic powder
Salt and pepper
1/4 c. butter
1 (8 oz.) can mushrooms
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 1/4 c. chicken broth
4 c. chicken, cooked and cubed
1 (4 oz.) pkg. slivered almonds
Milk - for desired consistency

Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside.

Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10.

WILD RICE BASIC OVEN METHOD:

1 c. raw wild rice
3 c. boiling water
2 tsp. butter
Dash pepper
3 tsp. chicken bouillon
1 tsp. salt, if not using bouillon

Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.