Creamy Wild Rice Soup

Real prep time: 15 minutes
Cook time: 55 minutes plus 10 minutes
Serves: 4
Side dish suggestions: blueberry muffins, mixed greens salad

Supplies:

• Small pot or rice cooker
• Large pot

From the pantry:

• 1/3 c flour
• 1/4 c chopped pecans
• 1/2 c wild rice
• 4 c (2 cans or 1 box) chicken broth

Fresh:

• 1/2 c diced cooked ham
• 1/4 c shredded carrot
• 1/4 c butter
• 3 tbl green onions, chopped
• 1 c half-and-half

Preparation:

1. Cook wild rice according to package directions (45-55 minutes).
2. In a large pot, melt butter over medium heat. Add carrots, pecans, and green onions. Saute' for 2 minutes.
3. Stir in flour until blended.
4. Add chicken broth, rice, and ham. Bring to boil.
5. Stir for 2 minutes or until thickened.
6. Stir in half-and-half. Remove from heat. Serve hot.

Approx. calories: 475 per serving (but sooo worth it!)