Wild Rice Soup

(Courtesy of Taste of Home)

Ingredients:
1/3 c. uncooked wild rice
1 Tbsp. canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 c. butter
1/2 c. all-purpose flour
3 c. chicken broth
2 c. half and half cream
1/2 tsp. dried rosemary, crushed
1 tsp. salt

Directions:
In a medium saucepan, combine the rice, oil and water; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender.  Stir in flour until blended; cook and stir for 2 minutes.  Slowly stir in broth and undrained rice.  Bring to a boil; cook and stir 2 minutes or until slightly thickened.  Reduce heat; stir in the cream, rosemary and salt.  Simmer, uncovered, for about 20 minutes or until rice is tender.

Note~ Can use vegetable broth to make this a vegetarian dish.

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