1 stick butter
1 lg. onion, chopped
1 c. chopped celery
4 sliced carrots
1 c. flour
8 c. water
9 chicken bouillon cubes
1 c. milk
3-4 c. cooked wild rice
1/2-2/3 c. cheese (I like Velveeta)
1/2 lb. cut up ham or 1 c. cooked chicken
Pepper to taste

Steam carrots until firm (not soft). In soup pan, melt stick of butter, add onion and celery, saute until onions are cooked. Add 1 cup flour and stir. Add water and bouillon. Add carrots, milk, wild rice, cheese, meat and pepper. Do not boil.