Creamy Wild Rice Soup

Ingredients:

• 6 Tbsp. butter or margarine
• 3 Tbsp. chopped green onions
• 1/3 cup flour
• 4 cups chicken broth
• 3/4 cup cooked, cubed ham
• 2 cups cooked wild rice
• 1/4 cup finely grated carrots
• 1/4 tsp. white pepper
• 1 cup half and half or whole milk
• 3 Tbsp. chopped pecans (optional)
• parsley (optional)

Directions:

In large saucepan, melt butter or margarine and saute onion. Blend in flour, gradually add broth, cook, stirring constantly, until mixture comes to a boil. Boil 1 minutes. Stir in ham, wild rice, carrots, pecans and pepper. Simmer 5 minutes. Blend in half and half or milk. Heat to serving temperature. Garnish with parsley. Wild rice can be cooked ahead and frozen. Drain liquid thoroughly. Put in airtight containers. It will keep up to 6 months in a freezer.

By Robin from Washington, IA