Creamy Wild Rice Soup

Creamy Wild Rice Soup

4 cups water

½ tsp. salt

½ cup uncooked wild rice

3 T. chopped green onions

¼ cup shredded carrots

6 T. butter

1/3 cup flour

2 cans (14-1/2 oz each) chicken broth

½ cup diced cooked ham

¼ tsp. pepper

salt

1 cup half and half

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

In a soup kettle, sauté the onions and carrots in butter for 1-2 minutes.  Stir in flour until blended.  Gradually add broth, whisking.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add ham, pepper, salt and rice.  Cover and simmer for 5 minutes.  Add cream and heat through.  Do not boil.