Creamy Wild Rice Soup

• 4 cups water
• 1/2 teaspoon salt
• 1/2 cup wild rice, uncooked
• 3 tablespoons green onions, chopped
• 1/4 cup carrot, shredded
• 3 tablespoons pecans or 3 tablespoons walnuts, chopped
• 6 tablespoons margarine or 6 tablespoons butter
• 1/3 cup all-purpose flour
• 5 cups chicken broth
• 1/2 cup cooked ham or 1/2 cup bacon, diced
• 1/4 teaspoon pepper
• 1 cup milk

1. In a large saucepan, bring water and salt to boil. Add rice. Reduce heat; cover and simmer for 45-60 minutes or until tender.
2. Remove from heat. Let stand for 10 minutes; drain and set aside.
3. In a soup kettle or Dutch oven, saute the onions, carrot, and walnuts in margarine for 1-2 minutes.
4. Stir in flour until blended.
5. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
6. Add the ham, pepper, and wild rice. Cover and simmer for 5 minutes.
7. Reduce heat. Add milk and heat through (but DO NOT boil!). Garnish with green onion strips if desired.

water, salt, wild rice, green onions, carrot, pecans, margarine, flour, chicken broth, bacon, pepper, milk

Taken from www.food.com/recipe/creamy-wild-rice-soup-174447 (may not work)