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 Roberts Butter
1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1/2 cup diced fully cooked ham
1/4 teaspoon pepper
1 cup Roberts 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, sautè 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.

Yield: 8 servings