Brrr, it's cold out there!

Yes, even in Florida, where normally at this time of year we're running around in sandals in 80 degree weather, we're experiencing frost on the ground mornings and chilly nights! So I offer to you all a little "soup for the soul" sent to us by our friend and fellow crafts woman with a heart for charity crafting, Rose Berry, of Tomah, Wisconsin. "Heidi's Wild Rice Soup" is a family recipe that Rose is very kindly sharing with us, perfect for this bone-chilling weather! Enjoy!

Heidi's Wild Rice Soup

3/4 cup wild rice

1 Tbsp. oil

4 cups water

salt to taste

1 medium onion

1 rib celery

1/2 cup butter ( 2 Tbsp. also works for the calorie conscious)

1 to 2 carrots, shredded

3 cups chicken broth

1 1/2 cups reserved rice broth

2 cups half and half (again, weight watchers, skin milk works!)

3/4 cup ham or chicken

1/2 tsp. rosemary

fresh parsley chopped 1/2 cup flour

Saute the wild rice in vegetable oil. Add the water and salt. Cook the rice until it's about 3/4 done. (Chewier than you'd like) Drain, reserving the 1 and 1/2 cups of the liquid from cooking the rice. Saute onion, celery and carrot in butter in a soup pot until onion is transparent. Turn down the heat. Mix flour in thoroughly and cook about 5 minutes, stirring frequently. Do not brown. Using a wire whisk, blend in hot chicken stock and rice stock. Cook, allowing to thicken slightly. Add the half and half, or milk, blending thoroughly. Add rice and meat, salt, pepper, and rosemary. Simmer 20 minutes. Make 10 absolutely delicious 6 oz. servings! It is recommended that you make this the day before, as it tastes better after sitting a day or so.

Stay warm, my friends!