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Creamy Wild Rice, Pecan and Ham Soup


4 cups water 

1/2 teaspoon salt 

1/3 cup uncooked wild rice 

3 tablespoons green onions, chopped 

1/4 cup carrots, shredded 

1/4 cup pecans, chopped   6 tablespoons butter or margarine 

1/3 cup all purpose flour 

2 14.5-oz. cans chicken broth 

1/2 cup fully cooked ham, diced 

1/4 teaspoon pepper 

1 cup half and half cream  


In a large saucepan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for about 50 minutes or until tender. Remove from heat. Let stand for 10 minutes; drain and set aside. 


In soup kettle or dutch oven, saute the onions, carrots and pecans in butter for 1 to 2 mnutes. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir until thickened. Reduce the heat. Add ham, pepper and wild rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce the heat. Add cream and heat thoroughly but do not boil. 

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