Ingredients
2 tbsp butter
1 chopped onion
4 oz smoked ham (chopped)
2 celery sticks
1 chopped carrot
1 1/2 cups wild rice
7 cups chicken broth
1 bay leaf
1/2 cup whipping cream
Preparation
Melt butter in a large heavy saucepan over medium heat. Add onion, ham, celery and carrot. Saute until vegatables begin to soften, about 10 minutes. Add rice and stir to coat. Add stock bay leaf and simmer until rice is very tender, stirring occasionally, about one hour. Mix in cream. Puree 2 cups of soup in blender. Return puree to soup in saucepan and bring to simmer. Season with salt and pepper. (Can be made one day ahead.)
