Lunch: Creamy Wild Rice Soup Recipe

Ingredients

3/4 cup uncooked wild rice
1 tablespoon vegetable oil
4 cups water
1/2 teaspoon salt
1 medium onion, chopped
1 celery rib, diced
1/2 cup butter, cubed
1 medium carrot, diced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 cup diced fully cooked ham
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Instructions

In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover and simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside separately.
In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tender. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring to a boil, cook and stir for 2 minutes, stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

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