Wild Rice Soup - National Soup Month

¾ c uncooked wild rice
1 tbsp. vegetable oil
4 c. water
½ tsp. salt
1 med. onion, diced
1 stalk celery, diced
1 carrot, chopped
½ c butter
½ c flour
3 c chicken or turkey broth
*2 c milk or half and half
¾ c diced turkey, chicken or ham
½ tsp. dried rosemary
parsley, salt, pepper

Rinse rice, sauté in oil, add water and salt. Simmer rice about 30 minutes, or until cooked. Drain, reserving 1 ½ cups of liquid. In large soup kettle, sauté onions and carrot in butter until onion is transparent, reduce heat. Thoroughly blend in flour and cook five minutes, stirring frequently. Do not brown. Using a whisk, blend in hot chicken stock and reserved rice liquid. Cook, allowing to thicken slightly.

*If you want a creamy soup, add the milk or half-and-half.
Add rice, meat, and seasonings. Simmer 20 minutes. 8-10 servings.

NOTES: When I make wild rice, I almost always double the amount I cook. It freezes really well and makes a quick side dish or salad another day. This recipe freezes well.