Ham And Wild Rice Soup

• 3/4 c. uncooked wild rice
• 1 Tbsp. vegetable oil
• 4 c. water
• 1 medium onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 c. butter
• 1/2 c. all-purpose flour
• 3 c. chicken broth
• 2 c. half and half
• 1 c. diced ham
• salt and pepper to taste
• 1/2 tsp. dried rosemary
• parsley

1. Rinse and drain wild rice.
2. Saute in oil until lightly browned; partially cook in water about 30 minutes.
3. Drain, reserving liquid. If necessary, add water to measure 1 1/2 cups.
4. Over medium heat, saute onion, celery and carrot in butter until onion is transparent; reduce heat.
5. Blend in flour; cook over low heat, stirring until mixture is bubbly.
6. Cook about 5 minutes but do not brown.
7. Using wire whisk, blend in chicken broth and reserved wild rice water.
8. Heat to boiling, stirring constantly.
9. Boil and stir 1 minute.
10. Add wild rice, half and half and ham; blend well.
11. Season with salt and pepper.
12. Stir in rosemary and simmer about 20 minutes; do not boil.
13. Garnish with parsley.
14. Yields 10 (1-cup) servings.

wild rice, vegetable oil, water, onion, celery, carrot, butter, allpurpose, chicken broth, ham, salt, rosemary, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376431 (may not work)