Ingredients:
6 tablespoons butter
1 tablespoon minced onions
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup minced ham
1/2 cup grated carrots
1/2 teaspoon salt
1 cup half-and-half
Directions:
Melt margarine in saucepan.
Saute onion in butter until tender.
Blend in flour.
Gradually add broth.
Stir until boiling and then boil for 1 minute.
Stir in rice, ham, carrots and salt.
Simmer about 5 minutes.
Add half-and-half.
Heat to serving temperature.
To cook the wild rice, I simmer it in a lot of water until they “pop” open and then I drain them until ready to add to the soup.
Servings: 4-6
Time preparation: 60 min.
Time total: 120 min.