Cream Of Wild Rice Soup

• 1 tablespoonful olive oil
• 3/4 cup wild rice
• 4 cups water
• 1/2 tsp salt
• 1 med onion diced
• 1 carrot diced
• 1 rib celery diced
• 1 cup diced ham
• 1/2 cup butter or margarin
• 1/2 cup flour
• 2 cans (about 4 cups) chicken broth
• 1 1/2 cups reserved rice broth
• 2 cups half & half (fat free works well)
• 1/2 teaspoonful salt
• 1/2 teaspoonful white pepper

1. Saute the rice in 1 tablespoonful of olive oil until colonels curl and pop.Stir often. Add 4 cups of water and 1/2 tsp salt. Cover and cook for 20 minutes. Drain & reserve stock for later use. Set rice aside.
2. ----------------------
3. over medium heat
4. saute onion, carrot, and celery in 1/2 cup butter or margarin until onion is transparent. Reduce heat and add 1/2 cup flour. Stir constantly for 5 minutes. Add reserved rice broth and chicken stock. Allow to thicken slightly. Add 1/2 tsp salt and white pepper,rice,ham and the half & half. simmer slowly for 20 minutes. Enjoy

olive oil, wild rice, water, salt, onion, carrot, celery, ham, butter, flour, chicken broth, rice broth, salt, teaspoonful white pepper

Taken from www.epicurious.com/recipes/member/views/cream-of-wild-rice-soup-1217740 (may not work)