Ingredients
2 Tablespoons butter, melted
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 ounces smoked ham, chopped
1 1/3 cup wild rice
7 cups chicken stock
1 bay leaf
1/2 cup whipping cream
Preparation
Melt butter in a heavy , large saucepan over medium heat. Add onion, celery, carrot , and ham . Sauté until the vegetables are soft, about 10 minutes. Add rice and stir to coat. Add broth and bay leaf; simmer until rice is tender, stirring occasionally.~about one hour. Whisk in cream. Purée 2 cups of soup in the blender and return to soup in the pot. Add black pepper. Can be made 1 day ahead.
