Wild Rice And Crab Meat Bisque

Directions:

In 2-quart saucepan, combine wild rice, water and 3/4 teaspoon salt; heat to boil, reduce heat; cover and simmer for 30 minutes or until tender. Drain in colander; set aside.

In 5 quart saucepan melt butter, add green pepper, celery, onion, carrots and garlic. Cook and stir over medium heat for about 7 minutes or until tender. Stir in flour, 1/4 teaspoon salt, bouillon granules,white pepper, parsley and clam juice. (More flour can be used if a thicker bisque is desired). Add ham, Tobasco sauce, half & half, crab meat and milk.

Cover and warm over medium heat for 15 to 20 minutes or until very hot, stirring occasionally. Do not boil. Add salt to taste.