Ingredients:
3/4 cup finely chopped celery
3/4 cup finely chopped onion
1 cup uncooked, long grain rice
2 chicken bouillon cubes
2 1/2 cups water
1/2 cup butter, melted
4 tablespoons all-purpose flour
2 cups milk
1 1/2 cups chopped, boiled chicken
1 cup milk
ground black pepper
Directions:
1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.
Makes 8 servings [Previous Recipe][Next Recipe]
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