Chicken Wild Rice Soup

Ingredients

4 cups water 1/2 teaspoon salt 1/2 cup uncooked wild rice 3 tablespoons chopped green onions 1/4 cup shredded carrot 3 tablespoons chopped pecans 6 tablespoons Hiland Butter 1/3 cup all-purpose flour 2 cans (14-1/2-oz. each) chicken broth 1/2 cup diced fully cooked ham 1/4 teaspoon pepper 1 cup Hiland Half and Half Cream Green onion strips, optional

Preparation

In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. In a soup kettle or Dutch oven, sauté the onions, carrot and pecans in butter for 1-2 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat. Add cream and heat through (do not boil). Garnish with green onion strips if desired. Makes 8 servings.