Instructions: Cook the wild rice with the soy sauce and water in a covered pot.

Saute the garlic and onion in 1/4 cup chicken broth in a large saucepan until tender.

Add the carrots and asparagus and cook until tender.

Mix in the flour and cook over low heat for approximately 10 minutes, stirring frequently.

Pour in the chicken broth, using wire whisk to blend until smooth. Add the seasonings and chicken. Reduce heat. Slowly add the milk. Simmer for 20 minutes.

Fold in the prepared rice and serve.

Yield: 10 cups

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