Wild Rice Soup

2 cups water
1/2 cups Uncle Ben's® uncooked wild rice
1/2 tsp. salt
3 tbsp. margarine
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/3 cup chopped onion
1 garlic, minced
2 tbsp flour
1½ tsp. Wyler's® Instant Chicken Bouillon
1/2 tsp. salt
1/8 tsp. white pepper
3/4 cup fully cooked ham, cubed
1 medium carrot, chopped
2 tbsp snipped fresh parsley
2 cups milk
2 cups Deans® half and half

In 2 qt saucepan combine water, rice and salt. Heat to boiling, reduce heat
and simmer 30 minutes or until tender. Drain in colander and set aside.

In the saucepan melt margarine and add bell pepper, celery, onion and garlic.
Cook and stir over medium heat, 7 minutes or until tender. Stir in flour,
bouillon, salt and paper. Add cooked rice, ham, carrot, parsley, milk and
half and half. Cook 20 minutes or until very hot, stirring occasionally.

Serve hot. Refrigerate leftover soup

4 to 6 servings