Creamy Wild Rice Soup
Comment on this recipe
6 tablespoons butter or margarine
3 tablespoons chopped green onions
1/3 cup flour
4 cups chicken broth
2 cups cooked wild rice
1/2 cup cooked, cubed ham
1/4 cup finely grated carrots
3 tablespoons chopped pecans
1/4 teaspoon white pepper
1 cup half-and-half
Fresh chopped parsley, optional
In a Dutch oven, melt butter or margarine and saute onions. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute.
Stir in wild rice, ham, carrots, pecans and pepper; simmer 5 minutes. Blend in half-and-half; heat to serving temperature. Garnish with parsley. Makes 6 servings.