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- 1 cup fresh mushrooms, chopped
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 2 quarts chicken broth
- 3 cups cooked wild rice
- 1 can (6.5 oz) chopped clams, drained. I used Cape May chopped clams
- 1 can (10-3/4 oz) condensed cream of mushrooms soup
- 1 t chicken bouillon granules
- 2 t dried parsley flakes
- 1/4 t garlic powder
- 1/4 t dried thyme
- 1 cup evaporated milk
View Full Recipe at Turnips 2 Tangerines
