Wild Rice Soup

½ C. wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Swanson chicken broth
2 C. water
grated carrot and onion
white wine

Wash and soak ½ C. wild rice overnight. Cover and cook until tender. Add 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 C. Swanson canned chicken broth, 2 C. water. Grate in some carrot and onion. Simmer until mixed and rice is well cooked. Ad a little white wine just before serving. Makes about 2 quarts (6-8 servings). Easy and delicious.

Source: Bea Levey