CREAMY WILD RICE SOUP

CREAMY WILD RICE SOUP         recipe courtesy of Kristi Fields
yield: 6-8 servings

1 pkg long grain & wild rice mix
3 Tbsp chopped green onions
1/4 cup shredded carrots
3 Tbsp chopped pecans
6 Tbsp butter
1/3 cup flour
2 cans (14 1/2 oz each) chicken broth
1/2 cup diced ham or chicken (optional)
1/4 tsp black pepper
1 cup half and half cream

Cook rice according to package instructions. In a large pot, saute onions, carrots and pecans in butter 1 or 2 minutes. Stir in flour until blended; gradually add broth; bring to a boil and cook and stir for 2 minutes. Reduce heat; add pepper and rice. Cover and simmer for 5 minutes or until carrots are tender. Add cream and heat through, DO NOT BOIL.