This creamy wild rice soup is as delicious as it is beautiful to look at! Serve it to your family or use it for company.
- 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 flour (can substitute for gluten-free 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
In a large saucepan, sauté 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, sauté 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 boil, cook and stir for 2 minutes, stirring contently or until thickened. Add 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).