INGREDIENTS
2 media
carrots
2 large stalks
celery
1 9/10 l
chicken stock
300 gs
cooked chicken
1 tsp
dried thyme
115 gs
flour
240 mls
half n half
225 gs
mushrooms
1
onions
25 gs
parsley
8 servings
salt and pepper
60 mls
vegetable oil
170 gs
wild rice