Ingredients

• 1 cup wild rice
• 3 cups water
• 6 tablespoons butter
• 1 tablespoon minced onion
• 0.5 cups all-purpose flour
• 3 cups chicken broth
• 0.75 cups minced cooked ham
• 0.5 cups shredded carrots
• 3 tablespoons slivered almonds
• 1 cup half-and-half

Instructions

1. 1 In a pot, bring wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. 2 In a separate pot, melt butter over medium heat, and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bringing mixture to a boil. Reduce heat to low, and mix in cooked rice, ham, carrots, and almonds. Continue to cook and stir about 5 minutes, until heated through. Thoroughly blend half-and-half into soup just before serving.

Nutrition per serving