Wild Rice Soup I

• 1/3 cup wild rice
• 1 tablespoon vegetable oil
• 4 cups water
• 1 onion, chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 1/2 cup margarine
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half cream
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt

1. Rinse rice; drain. In a medium saucepan, combine rice, oil, and water; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
2. Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
3. Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

wild rice, vegetable oil, water, onion, celery, carrot, margarine, allpurpose, chicken broth, cream, rosemary, salt

Taken from www.allrecipes.com/recipe/13097/wild-rice-soup-i/ (may not work)