3/4 c. uncooked wild rice
1 tbsp. vegetable oil
4 c. water
1/2 tsp. salt
1 med. onion, diced
1 stalk celery, diced
1 carrot, chopped
1/2 c. butter
1/2 c. flour
3 c. chicken or turkey broth
2 c. half & half
3/4 c. diced ham, bacon, chicken or turkey
Salt & pepper to taste
1/8 tsp. dried rosemary
Snipped parsley

Rinse wild rice; saute in vegetable oil. Add water and salt; cook until rice is 3/4 done, about 30 minutes. Drain, reserving 1 1/2 cups cooking liquid.

In large soup kettle, saute onion, celery and carrot in butter until onion is transparent; reduce heat. Thoroughly blend in flour and cook 5 minutes, stirring frequently; do not brown.

Using wire whisk, blend in hot chicken stock and reserved rice liquid. Cook, allowing to thicken slightly. Add half & half, blending well. Add rice, ham (or whatever), salt, pepper and rosemary. Simmer 20 minutes. Garnish with parsley. 8-10 servings.