1/4 c. wild rice, rinsed, drained
1 qt. chicken stock
1/2 c. onion, diced
1/4 c. celery, diced
1/4 c. carrot, diced
1/4 c. butter
1/2 c. flour
2 tbsp. almonds, slivered
1/4 c. ham, diced
1/8 tsp. white pepper
1 c. light cream

Cook rice in salted water over medium heat approximately 45 minutes or until tender; drain. Saute onion in butter over low heat until soft; add the celery and carrot; cook another minute. Add flour, stirring over medium heat about 1 minute. Add cooked wild rice and chicken stock while stirring until thickened. Add almonds, ham and pepper; add light cream; heat thoroughly. Taste and adjust seasonings. Serves 6-8.