1/4 c. Butter 1 4oz. can Mushroom Pieces, drained
1 c. Chopped Onion 6 Tbs. Sliced Almonds
1 6oz. box Uncle Ben’s Long Grain & Wild Rice 1 c. Chopped Carrots
2 c. Shredded Chicken 1/4 c. All-Purpose Flour
1 48oz. carton (6c.) Chicken Broth 1 Pint (2c.) Half-and-Half
1- Cook the rice according to package directions. Melt the butter in a large pot. Add onions and saute.
2- Add rice and all of the other ingredients, except for flour half-and-half.
3- Simmer for 20 minutes. Just before serving, whisk flour with half-and-half in a small bowl. Add flour mixture to the soup, heat until thick; serve.
To Freeze: Follow directions 1 and 2 as outlined above. Simmer for 10 minutes instead of 20, allow to cool and freeze. To serve, thaw soup and bring to a simmer for 10 minutes. Just before serving whisk flour with half-and-half in a small bowl. Add flour mixture to the soup, heat until thick; serve.