Wild Rice Soup

           2 cups wild rice, cooked

           6 Tbs. butter

           1/4 cup onion, diced

           2 stalks celery, diced

           1/2 cup carrots, finely grated

           1/2 cup flour

           4 cups chicken broth

           3/4 cup ham, diced

           3 Tbs. slivered almonds, chopped (optional)

           1/2 tsp. salt

           3 Tbs. dried parsley (or fresh, chopped)

           1 cup half-and-half

Cook the wild rice according to package directions (I put it in my rice cooker while I'm preparing the soup). Melt butter and sauté the onion, carrots and celery in a medium saucepan for about 3 minutes.  Blend in flour and gradually add chicken broth. Stir until flour is incorporated, with no lumps. Cook, stirring constantly until mixture comes to a boil. Boil just until thickened. Stir in rice, ham, almonds, salt and parsley. Turn down heat and simmer about 5 minutes, stirring frequently. Blend in half-and-half and heat to serving temperature. Garnish with a little parsley. Serves 8.

Pictured with Navajo Fry Bread.