Cream of Wild Rice Soup

1. 1

   Prepare the wild rice according to package instructions.

2. 2

   In a large soup kettle, saute the onion, carrots, celery and ham in the butter for about 3 minutes or until the vegetables have softened slightly.

3. 3

   Sift in the flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.

4. 4

   Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well.

5. 5

   Add the wild rice.

6. 6

   Salt and pepper to taste.

7. 7

   Heat thoroughly.

8. 8

   Add the cream and reheat gently but DONOT boil.

* Per serving · 4 servings · Values may vary.

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