Camp-Stove Wild Rice Soup for Canoeing Trips

Ingredients

• •1/3 cup Uncooked wild rice
• •1 tablespoon Canola oil
• •1 quart Water
• •1 medium Onion
• •1 rib Celery
• •1 medium Carrot
• •1/2 cup Butter
• •1/2 cup All-purpose flour
• •3 cups Chicken broth
• •2 cups Half-and-half cream
• •1/2 teaspoon Dried rosemary
• •1 teaspoon Salt

Equipment

• • Medium saucepan
• • Dutch oven

Instructions

1. 1In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. 2Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until the vegetables are almost tender.
3. 3Stir 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, about 2 minutes.
4. 4Reduce heat; stir in the cream, rosemary, and salt. Simmer, uncovered, until rice is tender, about 20 minutes.