1/2 c. wild rice
1 1/2 c. water
4 tbsp. butter
1 med. onion, chopped
3 lg. cloves garlic
2 peeled carrots, grated
6 stalks asparagus, finely chopped
1/2 c. flour
5 c. chicken broth
1/2 tsp. thyme
1 bay leaf
1/4 tsp. nutmeg
Minced chives and parsley to taste
Salt and pepper to taste
2 c. half and half
2 c. milk

Cook wild rice in covered pan with 1 1/2 cups of water until done. Melt butter in saucepan; simmer garlic and onion, then add carrots and asparagus. Cook until tender. Add flour and cook over low heat, stirring often, for about 10 minutes.

Pour chicken broth into mixture and using a wire whip blend until smooth. Then add thyme, bay leaf, nutmeg, chives, parsley, salt and pepper and simmer for 20 minutes. Remove bay leaf.

Add half and half and milk; heat to serving temperature and then fold in rice and other mixture.