3 c. cooked wild rice
1 onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 c. finely diced ham
1 stick butter
1 c. flour
8 c. chicken broth
Salt & white pepper to taste
1 c. light cream or half and half

Cook wild rice and set aside. In 4 or 5 quart soup kettle, saute onion, carrot, celery and ham in the butter about 3 minutes, or until the vegetables are softened slightly. Stir in 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 and 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.