This creamy ham and wild rice soup is perfect for cold nights and hungry bellies.

Ingredients

Melt the butter in a large pot over medium heat. When the butter has melted, add the onions, carrots and celery. Cook 5 minutes, stir frequently.

Add the garlic, sage and black pepper to the pot, cook for 1 minute, stirring frequently. Add the flour, stirring constantly until well incorporated.

Cook the mixture for 2-3 minutes, stirring almost constantly. Slowly add the chicken broth while stirring briskly until it is incorporated.

Bring the broth to a simmer then, add the ham. Half-cover the pot and simmer for 15 minutes, stir occasionally.

Add the rice, half cover and continue cooking for 5 minutes. Take the pot off the heat and add the half and half, stir to combine.

Return the pot to low to warm through, do not let the soup come to a simmer. Taste and add salt, if needed.