1/3 c. wild rice
1 c. water
1 1/2 tsp. salt
1/2 c. butter
1 c. finely chopped onion
1 c. finely sliced celery
1/2 tsp. pepper
1/4 c. flour
5 c. milk
Finely sliced scallions (optional garnish)

Rinse rice in sieve under cold running water. Put rice, water, and 1/2 teaspoon salt into 2-quart saucepan and bring to boil. Reduce heat, cover, and simmer 30 to 40 minutes until rice is tender and kernels begin to pop.

Melt butter in heavy 4-quart pot or Dutch oven. Add onion and celery. Cover and cook gently about 5 minutes until vegetables are soft. Stir in 1 teaspoon salt, pepper and flour. Remove from heat and add milk, 1 tablespoon at a time at first, stirring until flour is well blended. Return pot to low heat and cook, stirring constantly until soup thickens.

Add rice and simmer for a few minutes to heat through. Serve in bowls or cups with garnish of scallions. This soup is best when made 6 to 24 hours ahead and refrigerated for flavors to blend. Reheat slowly at low temperature, stirring often. If soup has thickened too much, it can be diluted with a little milk.