Creamy Wild Rice Soup

• 3/4 c. wild rice, rinsed
• 1 Tbsp. vegetable oil
• 4 c. water
• 1/2 tsp. salt
• 1 medium onion, chopped
• 1 carrot, chopped
• 1/2 c. butter or margarine
• 1/2 c. flour
• 3 c. chicken broth
• 2 c. half and half or milk
• 3/4 c. diced, cooked ham, chicken or turkey
• 1/2 tsp. ground rosemary
• salt and pepper to taste

1. Saute rice in oil; add water and salt.
2. Cook 40 minutes. Drain and reserve 1 1/2 cup stock.
3. Saute onion, celery and carrot in butter in Dutch oven until onion is transparent.
4. Stir in flour; cook over low heat 5 minutes, stir constantly.
5. Blend in hot chicken stock and rice stock.
6. Cook until slightly thickened. Add half and half, blending thoroughly.
7. Add rice, ham (or poultry), salt, pepper and rosemary.
8. Simmer 20 minutes.

wild rice, vegetable oil, water, salt, onion, carrot, butter, flour, chicken broth, milk, chicken, ground rosemary, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960558 (may not work)