Minnesota Wild Rice Soup

submitted by Michelle Anderson

6 Tbs margarine or butter
1 Tbs minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked rice
1/3 cup minced ham
1/2 cup grated carrots
3 Tbs slivered almonds
1/2 tsp salt
1 cup half & half

Melt butter. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.

To cook wild rice:
Wash the wild rice and drain. Add 1 cup wild rice to 4 cups of boiling water. Reduce heat, cover, and simmer for 45 minutes--until the rice starts to crack open and curl. Drain liquid. Makes 3-4 cups of wild rice.

Variations:
I usually cook the whole package of wild rice, divide into 2 cup bags, and freeze. I only use 2 Tbs butter to saute the onion. Turkey or chicken also taste yummy. For a lower fat version, use condensed milk for the half & half.