1/2 c. wild rice
1 (10 oz.) can condensed chicken broth
1 c. water
1/4 c. chopped onion
1/4 c. shredded carrots
1/2 tsp. dried basil
1 (4 oz.) can sliced mushrooms, drained
2 c. light cream (or milk)
1 tbsp. flour
1 bay leaf

Rinse wild rice. In a 3 quart saucepan, combine rice, broth, water, onion, carrot, bay leaf and basil. Bring to boil, reduce heat. Cover and simmer 45 minutes. Remove bay leaf. Add mushrooms. Stir cream into flour; add to soup. Cook and stir mixture until thickened and bubbly. Cook and stir 1 minute more. Season to taste with pepper.