2 med. stalks celery, chopped
1 med. carrot, coarsely shredded
1 med. onion, chopped (about 1/2 c.)
1 sm. green pepper, chopped
2 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked wild rice
1 (4 oz.) can mushrooms, undrained
1 tbsp. chicken soup base (bouillon) dissolved in 2 1/4 c. boiling water
1 can evaporated milk
1/4 c. snipped parsley

Cook and stir celery, carrot, onion and green pepper in butter in 3 quart saucepan until celery is tender, about 5 minutes. Stir in flour, salt and pepper. Stir in wild rice, mushrooms and chicken soup base - water mixture. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 15 minutes stir in evaporated milk and parsley. heat just until hot (do not boil).