Ham and Wild Rice Soup

Here's a recipe that is a family favorite and a great way to use leftover ham from Christmas or Easter....

Ham and Wild Rice Soup

INGREDIENTS
1 cup wild rice (You can use long grain and wild, but I LOVE the wild rice)
3 cups water (I use 6 cups water with 6 chicken bouillion cubes)
3 cups chicken broth (I do not use chicken broth)
4 tablespoons butter
2 tablespoon chopped onion
1/4 - 1/2 cup all-purpose flour
1-2 cups chopped cooked ham
1/2 cup shredded carrots (or thinly sliced)
3 tablespoons slivered almonds (optional)
1 cup half-and-half (I used mostly skim milk w/ a splash of half & half)

DIRECTIONS
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.

In a separate pot, melt the butter over medium heat, and saute the onion until tender. Blend in the flour until smooth, and gradually stir in the chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5-10 minutes, until heated through and carrots are cooked. Thoroughly blend the half and half into the soup just before serving.

I have also sauteed fresh chopped mushrooms with the onion. And, I have also added corn (which David absolutely loves).

Enjoy!!