Cream Of Chicken Soup With Vegetables

1.5 L Chicken Stock
1/4 cup Rice
3/4 cup chopped Onion
1 tblsp Butter
3/4 cup Celery cut in thin strips
3 tblsps Flour
1/2 cup Carrots, cut in thin strips
1/2 cup Cream
Salt and Pepper to taste

Method (serves 6)
Bring chicken stock to boil adding rice, vegetables and seasoning. Cook for 15 minutes or until rice and vegetables are tender. Heat butter in a small pan, stir in flour, remove from heat and slowly add little of chicken stock mixture, stirring until well blended. Stir into the hot soup. Bring soup to the boil and boil for 2 minutes stirring constantly. Add cream just before serving.