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Creamy Wild Rice Soup

Whenever I make this soup in the morning, it's gone by evening! Friends and family alike rave about the unbeatable combination of down-home flavors.

8 ServingsPrep: 15 min. Cook: 1 hour 20 min.

Ingredients

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

Directions

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.
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

2 of 2

Creamy Wild Rice Soup (continued)

Directions (continued)

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. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 334 calories, 21 g fat (12 g saturated fat), 70 mg cholesterol, 873 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein.