Wild Rice Soup

Submitted by Sherry Gunn

2/3 c. wild rice

2T butter

1T onion, diced

¼ c. flour

1 qt. chicken broth

½ t. salt

1/3 c. carrots, diced (not too much or it can get bitter)

1/3 c. celery, diced

½ bag frozen corn

1 c. half and half

Soak rice in cold water 1 hour.

Drain.

Put rice in bottom of a soup pot; pour boiling water over the rice (enough to cover.)

Cook 40 minutes, simmering over low heat.

Drain and set aside.

In soup pot, add butter and onion; saute until onions are clear.

Add flour and cook roux a minute or two.

Slowly add broth and stir until thick.

Add vegetables and rice.

Simmer 30 minutes until vegetables are tender.

Add corn and half and half.

Heat and serve.

Freezes well! However, if frozen too long, sometimes it separates a little bit during reheating. To fix this, add a little half and half, cream or even milk and stir. This seems to pull it all back together to a nice creamy consistency.