3 c. cooked wild rice
1 lg. onion, finely diced
3 carrots, finely diced
3 ribs celery, finely diced
1 c. ham, finely diced (or more)
1/2 c. butter
3/4 c. flour
8 c. chicken broth
Salt & white pepper to taste
1 c. light cream or half & half

Prepare the wild rice. In a 4 to 5 quart soup kettle, saute onion, carrot, celery in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour, a little bit 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. Ad the wild rice and ham. Heat thoroughly. Add the cream and reheat gently, but do not boil. Adjust seasonings as desired. If soup seems too thick, add extra cream or chicken broth. 10 to 12 servings.