Wild Rice Soup

Wild Rice Soup

With more snow on the way, this hearty soup is a comfort food and, like most soups, is even better the next day.

1/4 cup chopped onion

1/4 cup chopped celery

2 tablespoons olive oil

3/4 cup flour

3 cups chicken broth

1 cup water

3 cups cooked wild rice

1 cup chopped cooked ham

1 cup chopped carrots

1/4 teaspoon salt

1¼ teaspoons curry powder

1 teaspoon pepper

1/2 cup shredded cheddar cheese

12 ounces evaporated milk or 11/2 cups milk

Cook wild rice according to package directions,  with 3/4 cup of uncooked wild rice in 3 cups of water to make 3 cups of cooked rice.  In a Dutch oven/soup pot, cook the onions and celery in the oil until tender.  Add the flour stirring well to form a roux and cook for 3 minutes stirring occasionally.  Slowly add the chicken broth and water to the roux stirring constantly.  Cook on medium heat for 25 minutes stirring frequently  until thickened.  Add the remaining ingredients and cook for an additional 25 minutes stirring frequently.  Serves 8