Cream of Wild Rice Soup

By AmberK

Ingredients

• 3-4 cups cooked wild rice (see below) *I used 2 6 oz. boxes of Uncle Ben’s Long Grain and Wild Rice and prepared as instructed on box. I only put in ONE of the seasoning packets.
• 1 large onion, 1 rib celery, 1 carrot – finely diced
• 1 cup finely diced ham
• 1/2 cup butter
• 1 cup flour
• 8 cups chicken broth
• 1 cup light cream or 1/2 and 1/2 or milk

Preparation

Step 1

Prepare the wild rice. In soup kettle sauté the onion, carrot, celery and ham in the butter about 5 minutes or until the vegetables have softened slightly. Stir in the flour, a little bit at a time, stirring and cooking until the flour is blended in well. Do not let it brown. Slowly add the chicken broth, stirring and dissolving all the flour–butter mixture until well blended. Add the wild rice. Allow to boil to thicken. Add the cream and reheat gently – do not boil.

To Cook Wild Rice – Rinse 1 cup wild rice in a strainer. Add rice and 4 cups water to pot. Bring to boil. Reduce heat to low boil. Cover. Cook 45-55 minutes or until most of the grains have split. Drain extra liquid. Do not overcook or rice will become soft. You can refrigerated to make soup later. Makes 3-4 cups cooked rice.