Creamy Chicken & Wild Rice Soup - Tilese

7 cups water
6 chicken bouillon cubes
1 cup wild rice
1/3 cup chopped green onion
1 cube butter
3 medium carrots, chopped
1/2 cup flour (sub 2/3 cup sweet rice flour to make gluten free)
1 cup cream
3 cups milk
1 tsp salt
3/4 tsp poultry seasoning
1/2 tsp pepper
2-3 cups cooked, cubed chicken

Combine water, bouillon cubes and ricin a large soup pot and bring to a boil. Reduce heat, cover and simmer for 35-45 minutes until rice is tender.

While rice is cooking, melt butter in a medium saucepan. Add onions and carrots and saute until carrots are tender. Stir in flour, salt, poultry seasoning and pepper. Cook until mixture is bubbly. Stir in cream and milk. Cook until mixture thickens slightly, stirring constantly.

When the rice is tender, stir the milk and flour mixture into the broth and rice mixture. Stir and cook until bubbly. Add chicken and cook until soup is slightly thickened and bubbly.

Makes 1 gallon.