Creamy Wild Rice Soup With Ham Recipe

Ingredients

4 cups water1/2 teaspoon salt1/2 cup uncooked wild rice3 tablespoons chopped green onions1/4 cup shredded carrot3 tablespoons chopped pecans6 tablespoons butter, cubed1/3 cup all-purpose flour2 cans (14-1/2 ounces each) chicken broth1/2 cup cubed fully cooked ham1/4 teaspoon pepper1 cup half-and-half creamGreen onion, cut into thin strips, optional

Preparation

In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside.

In a large Dutch oven or soup kettle, saute the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender.

Reduce heat. Add cream and heat through (do not boil). Sprinkle with green onion if desired.