Creamy wild rice with ham soup

.75 cup Lundberg Wild Blend Brown Rice-
5 cup Chicken Broth
1 medium (2-1/2" dia) Red Onions chopped
1.25 cup, chopped Carrots
8 oz Pork, cured, ham, steak, boneless, extra lean, cubed
1 cup Whole milk
1 clove Garlic minced
2 Bay Leaf
2 tbls Flour - Gold medal all purpose flour
6 oz sliced Baby Bella Mushrooms
1 tbsp Olive Oil

cooking time 3 to 7 hours, depending on preferences.

Put rice and 2 cup broth in slow cooker on high 2.5 to 3 hours. Add olive oil to saucepan and heat, add carrots and onions stir 3 or 4 minutes add mushrooms continue cooking 1 minute. Add garlic stir 30 seconds more, sprinkle with flour and stir 1 minute more, slowly add milk and stir making sure to incorporate all the flour. stir and simmer until mixture thickens.
Add to slow cooker along with ham and remaining broth. Continue cooking 30 minutes on high. At this point you can serve or reduce heat to low until ready to serve.


Serving Size: 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user LCOLLINS721.