Creamy Wild Rice Soup

By PamO22

Ingredients

• 4 cups water
• 1/2 teaspoon salt
• 1/2 cup uncooked wild rice
• 3 tablespoons chopped green onions
• 1/4 cup shredded carrot
• 3 tablespoons chopped pecans
• 6 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cans (14-1/2 ounces each) chicken broth
• 1/2 cup diced fully cooked ham
• 1/4 teaspoon pepper
• 1 cup half and half cream

Details

Servings 8

Preparation

Step 1

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 heat. let stand 10 minutes; drain and set aside. in a dutch oven, saute 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 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). Garnish with green onion strips if desired.