Chicken and Wild Rice Soup

-6 cups boiling water
-6 chicken bouillon cubes
-1 box long grain and wild rice (the kind with seasonings in it)
-Onion, celery, and carrot cut into small pieces
-½ cup butter or margarine, melted
-½ cup flour
-2 cups milk
-1 ½ cups cubed chicken, cooked
-½ tsp. salt
-1/8 tsp. pepper
-Bacon, fried and crumbled

Cook rice according to directions on box and set aside. Sauté onions, celery, and carrots for 1-2 minutes. Add bouillon to water in pot. Make sure bouillon is dissolved and add vegetables. Simmer until veggies are tender. In bowl, add flour to melted butter and mix until smooth, then add milk. Add to pot. Then add chicken, salt, pepper, cooked rice, and bacon. Simmer until hot and serve.

From the kitchen of Rebecca Rivinius.