1/4 c. butter
1/4 c. raw wild rice
1/2 c. slivered almonds
1/2 c. diced onions
1/2 c. diced celery
1/2 c. diced carrot
Soup stock, about 4 1/2 c.
3-4 tsp. cornstarch
2 c. whipping cream or half and half

In heavy pan, melt the butter over medium heat and saute the wild rice, almonds, onion, celery and carrot for 2 to 3 minutes. Add the soup stock and simmer over low heat for 1 1/4 hours, skimming occasionally. Thicken with the cornstarch dissolved in 1/4 cup of cream. Stir in the remaining cream.