Make this.

Recently Rainbow Foods was having a buy a "bone-in ham, get three other things free" deal so Tom and I - not really know what we'd do with it - bought a 7 lb ham. We get home, remember we have wild rice and decide to try out my mother-in-law's wild rice and ham soup. After debating about whether to cook it in the oven for 3 hours or in the crock pot for 7, we opted for the crock pot and I have to say that we made a good choice. I would have been more than happy to eat it just as it was, but I needed food to feed the hungry man so we went ahead with making soup.

While I chopped carrots, Tom worked on the roux. It took more attention and stirring and sometimes I get side tracked.

After the roux came to a nice boil, we threw everything in.

Cooking wild rice takes awhile so I made it the day before. We threw in mushrooms even though the recipe didn't call for them. We also skipped the half & half for the healthier milk option and didn't notice a difference. It can get kind of thick, so we added another cup of broth as well.

Delicious! We doubled the recipe so we'd have leftovers and neither of us got sick of it. It fed us for over a week and Tom eats a LOT. Trust me. See....here he is eating again...We are slowly exiting soup season, but I'd recommend giving this one a whirl while it's still March. And even if you're not up for making the soup, try the ham in the crock pot. I never knew it was so easy!