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Cream of Wild
Rice Soup
You can substitute baked cut up chicken if you want

INGREDIENTS:
1 medium to large onion, diced
1 pound ham, cubed
1 cup finely diced carrot
1/2 cup (1 stick) butter (do not substitute)
1 cup flour
8 cups hot chicken broth
2 cups cooked wild rice
1 cup half-and-half
some salt and pepper to taste
sprinkle (fresh diced if possible) parsley

DIRECTIONS:
In large soup pot, saute onion, ham and carrots in
butter 3 minutes, or until vegetables are softened.
Sprinkle in flour, stirring and cooking until flour is mixed
in and smooth, but not browned.
Slowly add broth, stirring until well mixed. Add rice and
half-and-half and heat through. Season to taste and
top with parsley.