Wild Rice Cream Soup (Minnesota)

A typical hearty soup made by Minnesota farmers.

⅓ cup wild rice, uncooked
1 Tbsp. Canola oil
1 qt water
1 medium onion, chopped
1 rib celery, finely chopped
1 medium carrot, finely chopped
½ cup butter
½ cup all-purpose flour, unbleached
3 cups chicken broth
2 cups half-and-half cream
½ tsp. dried rosemary, crushed
1 tsp. sea salt

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and sea salt.

Simmer, uncovered, until rice is tender, about 20 minutes.

Makes 8 servings (about 2 quarts).