2 c. cooked wild rice
1 lg. onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 c. finely diced ham
1/2 c. (1 stick) butter
4 tbsp. flour
8 c. chicken broth
Salt and white pepper, to taste
1 c. light cream, or Half and Half

Prepare the wild rice. In a 4 to 5 quart soup kettle, saute the onion, carrot, celery and ham in the butter about 5 minutes, or until the vegetables have softened slightly. Add the flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.

Slowly add the chicken broth, stirring until all the flour-butter-vegetable mixture is blended well. Add the wild rice, adjust seasonings as desired. Heat thoroughly. Add the cream and reheat gently, but do not boil. Serves 12.