Brown & Wild Rice Soup

1/2 Cup / 125 ml Watkins Cream Soup Base
1/2 Cup / 125 ml All-Purpose Flour
2 Tbsp. / 30 ml Watkins Onion Flakes
1/4 teas. / 2.5 ml Watkins Black Pepper
3 Cups / 750 ml Water
1 1/2 Cups / 375 ml Cooked Watkins Brown & Wild Rice Medley
1 Cup / 250 ml Fresh Sliced Mushrooms
1/2 Cup / 125 ml Coarsely Shredded Carrot
1/2 Cup / 125 ml Diced Celery
1 Cup / 250 ml Evaporated Skim Milk
1 Tbsp. / 10 ml Sherry if desired

In medium saucepan, combine Cream Soup Base, flour, Onion Flakes, and Black Pepper; gradually add water, stirring constantly until smooth. Cook over medium heat until mixture begins to thicken. Stir in rice, mushrooms, carrot, and celery. Simmer 5 minutes. Add evaporated milk and Sherry; heat through but do not boil. Makes 6 servings.

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