Wild Rice Soup

1/3    cup uncooked wild rice
1     T. vegetable oil
1     quart water
1     medium onion, chopped
1     celery rib, finely chopped
1/4     cup carrots, finely chopped
1/2     cup butter
1/2     cup all-purpose flour
3     cup chicken broth
2     cup half-and-half cream
1/2     tsp. dried rosemary, crushed
1     tsp. salt


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 until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.


Recipe by Spirit Lake Food Distribution Program, served by Northern Plains Electric Cooperative