3 oz. wild rice
1 tsp. vegetable oil
4 c. water
Salt
1 med. onion, diced
3 oz. (6 tbsp.) butter
10 tbsp. flour
3 c. rich chicken stock, hot
1 1/2 c. reserved rice stock
2 c. half & half
3/4 c. ham, diced
Salt and pepper to taste
1/2 tsp. ground rosemary
Fresh parsley, chopped as a garnish

Saute rice in vegetable oil, add water and salt. Cook until 3/4 done (until rice is semi-tender). Drain and reserve 1 1/2 cups stock for later. Saute onion in butter in soup pot until transparent. Mix flour in thoroughly, cook 5 to 10 minutes, stirring often (do not allow to brown).

Blend in hot chicken stock and reserved rice stock. Allow soup to thicken slightly. Add half & half, blending thoroughly. Add rice, ham, salt, pepper and rosemary. Simmer 20 minutes. Garnish with parsley. Makes 10 (6 oz.) servings.