3-4 c. cooked wild rice (1 c. raw)
1 lg. onion, chopped in lg. pieces
4-5 celery stalks, chopped
5-6 carrots, sliced
8 c. water
1 1/2 sticks butter
9 chicken bouillon cubes
3/4 c. flour
1/2 lb. sliced ham, cubed
1 c. half and half

Saute onions, celery and carrots in butter until tender. Sprinkle flour over veggies until well coated, mixture will be pasty. Add water with dissolved bouillon in it and stir over medium heat until thickened. Add wild rice and ham and simmer until carrots are tender. Add half and half and heat through and serve.

Good also with cooked chicken instead of ham using the chicken broth to replace some of the bouillon.