Turkey and Wild Rice Soup

1 c. grated carrots
1 c. sliced mushrooms
1/2 c. chopped celery
1 Tbsp. minced onion
1 Tbsp. butter
1/2 c. flour
2 cans (small) chicken broth
1 can evaporated milk
1 1/2 c. wild rice
1 cup diced turkey
Salt and pepper to taste
Melt butter in medium saucepan. Saute carrots, celery, onion, and mushrooms 3-4 min or until tender. Wisk in flour. Gradually and in milk and broth stirring until blended. Reduce heat and simmer 5 min. Stir in rice and meat and simmer an additional 5 min. Serve.