1/3 c. uncooked rice
1 c. water, salted
2 c. chicken or ham broth
1/4 c. green pepper (optional)
1/3 c. butter
3/4 c. chopped onion
1 c. chopped celery

Cook the wild rice in the salted water, covered, for 30 minutes. Then combine all ingredients in heavy kettle with 3 cups milk and 1/4 cup flour. Stir and cook on low heat until soup thickens. Stir constantly.