Creamy Ham and Rice Soup

It was a chillier day in San Diego...well I don't know maybe it wasn't. I do know, however, that I wanted to make a stick-to-your-ribs kind of soup. This is a quick and hearty soup to make on those days where you have no idea what to cook for dinner.

The Ingredients
3 Tablespoons butter
3 Tablespoons olive oil
6 Tablespoons flour
1 small onion finely diced
1 clove of garlic, minced
1.5 cups cubed ham
2.5 cups cooked rice
4 green onions sliced
5 cups of chicken broth
3 cups of water
.5 cup cream
1 cup milk
salt
freshly ground pepper

The Method
Heat a large stockpot on medium heat with the olive oil. Add the minced onions and some salt and caramelize until brown. This will take about 25 minutes. Be patient, this develops the rich flavor which the soup will need. The sugars will also caramelize making them sweeter. When they are caramelized and sweet, add the butter and flour. Stir and cook the onions for a couple of minutes. This provides the thickening for the soup.
Add the garlic and cook for another minute. Add the broth and water and wait for the soup to boil. Add the ham, rice, green onions, milk, cream, salt, and pepper. Bring to a boil and reduce the heat to a simmer and cook for another 5 minutes.
Serve with some crusty bread on a rainy day.