Quick Creamy Wild Rice Soup

• 1/4 cup chopped onion
• 1/4 cup thinly sliced celery
• 1/4 cup sliced fresh mushrooms
• 1 green onion, thinly sliced
• 1/4 cup reduced-fat butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup cooked wild rice
• 1/4 cup diced fully cooked lean ham
• 1-1/2 teaspoons diced pimientos
• 1/2 cup fat-free half-and-half
• 1 tablespoon sliced almonds, toasted, optional

1. In a large saucepan, saute the onion, celery, mushrooms and green onion in butter until tender. Stir in the flour and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in the rice, ham and pimientos; heat through. Stir in half-and-half; heat through (do not boil). Sprinkle with almonds if desired.

onion, celery, mushrooms, green onion, butter, allpurpose, pepper, chicken broth, rice, fully cooked lean ham, pimientos, almonds

Taken from www.tasteofhome.com/recipes/quick-creamy-wild-rice-soup/ (may not work)