Creamy Wild Rice Soup

In a Dutch oven, melt butter or margarine and saute onions. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute.

Stir in wild rice, ham, carrots, pecans and pepper; simmer 5 minutes. Blend in half-and-half; heat to serving temperature. Garnish with parsley. Makes 6 servings.