Sweet Potato Wild Rice Soup

• 1 cup Uncooked Wild Rice
• 4 cups Water
• 1/4 cups Butter
• 1/4 cups Minced Purple Onion
• 4 cups Low Sodium Chicken Broth
• 1/3 cups Whole Wheat Flour (or 3 Tablespoons Arrowroot Powder For Gluten Free)
• 1 cup Shredded Or Cubes Leftover Ham
• 1 cup Shredded Sweet Potato
• 1 cup Shredded Carrots
• 1 cup Spinach, Finely Chopped
• Salt And Pepper To Taste, Depending On Saltiness Of Broth
• 1 cup Half-and-half

1. Put wild rice and water into a pot and bring water to a boil. Turn to low and simmer for 45 minutes. Let rice stand 5 minutes, then drain off water.
2. Place butter into a medium or large heavy-bottomed pot. Add onion and saute until onion is soft and fragrant. Add flour to pot and stir until combined. Add chicken broth and stir with a wire whisk until all ingredients are well combined. Cook over medium heat several minutes until mixture thickens slightly.
3. Add ham, veggies, cooked wild rice, and salt and pepper to taste. Start with 1/4 teaspoon pepper and 1/2 teaspoon salt and increase as needed depending on saltiness of broth.
4. Just before serving, pour half-and-half into pot and cook until warm.

rice, water, ubc, ubc, chicken broth, whole wheat flour, ham, shredded sweet potato, carrots, salt

Taken from tastykitchen.com/recipes/soups/sweet-potato-wild-rice-soup/ (may not work)