Cream of Wild Rice Soup

1 box Uncle Bens Wild Rice Mix (or 1/2 c wild rice)
2 TBS butter
1 TBS chopped onion
1/4 - 1/3 c flour (this will depend upon how thick you like soup)
4 c. chicken broth (however you get there, actual homemade chicken stock, canned or from a bouillon, I've used them all in this recipe)
1/2 tsp salt
1/3 c. grated or chopped carrots
1 c. cubed Ham
1 pint of half and half

prepare rice as per package directions
prepare chicken broth
set aside

melt butter in saucepan and saute onion until tender
blend in flour
add broth, stirring constantly until mixture thickens slightly

stir in rice, carrots, ham and salt.

Freeze in bag (s).

Thaw 24 hrs in fridge or 12 hrs at room temp.

pour into pot, heat up, simmer for 5 mins, blend in half and half, heat soup until desired thickness.

(I have been doubling this recipe,  dividing it in three and then writing on the freezer bag to add 1 1/3 c of half and half when it's time to heat back up)

YUM!