Creamy Wild Rice Soup

• 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

1. 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.
2. 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.

wild rice, vegetable oil, water, salt, onion, celery, butter, carrot, allpurpose, chicken broth, cream, fully cooked ham, rosemary, pepper

Taken from www.tasteofhome.com/recipes/creamy-wild-rice-soup/ (may not work)