Cream of Wild Rice & Chicken Soup
1 large Onion, chopped
1 large Carrot, shredded
1 rib Celery, chopped
2 Tbsp. Butter
1/2 cup Flour
8 cups Chicken Broth
3 cups cooked Wild Rice
1/4 tsp Pepper
6 oz cooked boneless, skinless, Chicken
1 cup Fat-Free Evaporated Milk
1/4 cup Chives, freshly snipped
Sauté onion, carrot and celery in butter until tender. Spoon in flour and stir until blended. Gradually add broth. Stir in rice, chicken and pepper. Bring to a boil, stir until thickened. Stir in milk – heat through. Garnish with chives when served.
1-1/4 cup = 3 points -----
I used broth instead of butter to get 1-1/2 cup for same points.