Chicken Wild Rice Soup

Ingredients:

1 package (6 ounces) long grain and wild rice mix, (make according to directions)

2 chicken breasts, cooked and shredded

1 stick butter

1 1/2 cups chopped onions

1/2 cup finely diced carrots

1 1/3 cups diced celery

8 ounces sliced mushrooms

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

3 tablespoons flour

5 to 6 cups milk

2 to 4 tablespoons chicken soup base

Chopped italian parsley

Toasted sliced almonds

Directions:

In a large soup pan, saute onions, carrots and celery in butter for a few minutes.  Add mushrooms and cook another few minutes.  Season with garlic salt and pepper.  Stir in flour and cook a minute or two, stirring constantly.  Add 5 cups milk and 2 tablespoons soup base.  Turn up heat and bring to a boil, whisking often until it starts to thicken.  Turn down heat.  Stir in rice.  If too thick, add more milk.  Taste to see if more soup base is needed.  Serve in bowls with parsley and a few almonds on top.