2 tbsp. butter
1/4 c. flour
2 c. cooked wild rice (2/3 c. raw rice boiled in 3 c. water)
1 tbsp. minced onion
3 cans condensed chicken broth
1/2 tsp. salt
3/4 c. finely chopped carrots
3/4 c. finely chopped celery
3/4 c. minced ham, diced
2 tbsp. cooking sherry
1 tsp. parsley flakes
1 c. half & half

Saute onion with butter. Add flour and chicken broth gradually. Cook mixture until slightly thickened. Add all remaining ingredients except half & half. Bring soup to a boil. Reduce heat to low and add half & half slowly. Simmer on low until ready to serve. Do not boil. Enjoy!