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Ingredients

⅓ cup wild rice 1 tablespoon vegetable oil 4 cups water 1 onion, chopped 1 stalk celery, finely chopped 1 carrot, finely chopped ½ cup margarine ½ cup all-purpose flour 3 cups chicken broth 2 cups half-and-half cream ½ teaspoon dried rosemary 1 teaspoon salt

Nutrition Info

270.3 calories carbohydrate: 16.2 g cholesterol: 22.4 mg fat: 20.6 g fiber: 1.2 g protein: 5.8 g saturatedFat: 6.7 g servingSize: - sodium: 747.1 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Rinse rice, drain. In a medium saucepan, combine rice, oil, and water, bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in butter until vegetables are almost tender. Blend in flour, cook and stir for 2 minutes. Add broth and undrained rice, bring to a boil. Cook and stir until slightly thickened.
Stir in cream, rosemary, and salt. Reduce heat and simmer, uncovered, about 20 minutes or until rice is tender.

8 servings

This soup has a bit of a nutty flavor. It is always a hit.