HAM AND SPINACH WILD RICE SOUP

Steps:

• In a large saucepan, sauté mushrooms, scallions, bell pepper and garlic in butter or margarine until tender. Add chicken broth and water; bring just to a boil. Stir in rice and contents of seasoning packet. Reduce heat to low; cover and simmer 25-30 minutes or until rice is tender. Stir in half & half, spinach and ham; heat just to boiling. Add cheese, stir until cheese is melted. Season to taste with salt and pepper. Before serving, sprinkle with parsley. *For a lower-fat version, substitute evaporated milk for half & half.