3/4 c. wild rice, rinsed
1 tbsp. oil
4 c. water
1/3 tsp. salt
1 med. onion, chopped
1 rib celery, chopped
1 carrot, chopped
1/2 c. butter
1/2 c. flour
3 c. chicken broth, undiluted, hot
1 1/2 c. reserved rice stock
2 c. half and half
3/4 c. ham, diced
Salt and pepper to taste
1/2 tsp. ground rosemary
Parsley

Saute rice in oil. Add the water and salt to taste. Cook until rice is 3/4 done. Drain, reserving 1 1/2 cups stock. Saute onions, celery, and carrot in butter in a soup pot until onion is transparent. Turn heat down. Mix flour in thoroughly and cook about 5 minutes, stirring frequently. Do not brown.

Using wire whisk, blend in hot chicken stock and rice stock. Cook, allowing to thicken slightly. Add half and half, blending in thoroughly. Add rice, ham, salt, pepper and rosemary. Simmer 20 minutes. Garnish with parsley. Makes 10 (6 ounce) servings.

Variations: Could use chicken or turkey instead of ham or eliminate meat.