1/2 c. butter
1 sm. onion
1 c. raw wild rice
3 c. diced carrots (or more)
3 c. diced ham (or more)
5 cans chicken broth
2 pts. whipping cream
5 or 6 tbsp. cornstarch

Saute butter, onion, rice and carrots for 3 to 4 minutes. Add ham and chicken broth. Cook on low until rice pops, 1 to 2 hours. Take cornstarch and 1/2 cup whipping cream and mix together, pour into soup to thicken (if it doesn't thicken add some more), then after thickened add the rest of the whipping cream.