3/4 c. wild rice
1 tbsp. vegetable oil
4 c. water
1/2 tsp. salt
1 med. onion
1 rib celery
1 carrot
1/2 c. butter
1/2 c. flour
3 c. undiluted chicken broth
2 c. half and half
3/4 c. diced ham
Dash of pepper

Saute rice in oil, then add water and salt. Cook until 3/4 done (about 30 minutes). Drain and save 1/2 cup rice stock.

Saute onion, celery and carrots in butter in a soup pot until onion is transparent. Turn heat down. Mix flour in and cook five minutes. Blend in chicken broth and rice stock. Cook allowing to thicken slightly. Add half and half, blending thoroughly. Add rice, ham and pepper. Simmer 20 minutes.