Wild Rice Soup

We're also on a soup kick here in Michigan--and this is my favorite. One of the best things about soup is that we usually have leftovers (which means an awesome lunch for me the next day). To save time, you can always buy the ham, carrots, and almonds already cubed, grated and slivered--making this soup extra easy and fast! I think it's best paired with homemade bread (recipe forthcoming) and a salad (this salad was a combo: romaine lettuce, avocado, craisins, candied pecans, parmesean cheese, red onion).

*1 box Uncle Ben's Wild Rice (original recipe)
*6 T. butter
*2-3 T. minced onion
*3 cups chicken broth
*2/3 cup chopped ham
*2/3 cup grated carrots
*3 T. slivered almonds, chopped
*1/2 tsp salt
*1 cup half and half
*1/2 cup flour

Prepare Uncle Ben's Rice according to package directions. While rice is cooking, melt butter in saucepan; add the onion and saute until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil one minute. Stir in rice, ham, carrots, almonds, and salt. simmer 5 minutes. Blend in half and half; heat to serving temp. (If soup appears too thick, add more broth or milk).ENJOY!