Creamy Wild Rice Soup

• 7 ounces uncooked wild rice or 11 ounces cooked wild rice
• 53 ounces chicken stock
• 37 ounces half-and-half
• 13 ounces flour
• 13 ounces butter
• 11 ounces cubed ham
• 1 cup onion (yellow is the best)
• 10 12 ounces shredded carrots
• 6 ounces almonds
• 1 tablespoon salt
• 1 tablespoon pepper

1. Saute onions, ham and carrots in a stock pot until tender.
2. Add the chicken stock, pepper and salt.
3. Melt butter and add flour for roux in a double boiler for about 10 minutes.
4. Bring the chicken broth to a boil.
5. Then add the roux to the stock pot and stir until uniform.
6. Simmer for 5 minutes then add cooked rice and almonds.
7. Stir in half and half and simmer for 20 minutes.

wild rice, chicken, flour, butter, ham, onion, carrots, almonds, salt, pepper

Taken from www.food.com/recipe/creamy-wild-rice-soup-138069 (may not work)