1/2 c. wild rice (raw)
1 (10 3/4 oz.) can condensed chicken broth
1 c. water
1/4 c. chopped onion
1/4 c. shredded carrot
1 sm. bay leaf
1/2 tsp. dried basil
1 (4 oz.) can sliced mushrooms, drained
1/4 c. snipped parsley
2 c. light cream
1 tbsp. flour

Rinse rice in 3 quart pan. Combine rice, chicken broth, water, onion, carrot, bay leaf, and basil. Bring water to boiling; reduce heat. Cover and simmer 45 minutes. Remove bay leaf. Add mushrooms and parsley. Stir cream into flour; add to soup. Cook and stir mixture until thickened and bubbly. Cook and stir 1 minute more. Serve.