1/2 c. wild rice
1 1/2 c. water
4 tbsp. butter
1 med. onion, chopped
3 lg. garlic cloves, chopped
2 carrots, chopped fine
6 stalks asparagus, chopped fine
1/2 c. flour
5 c. chicken stock
1/4 tsp. thyme
1 bay leaf
1/4 tsp. nutmeg
Finely chopped parsley and chives to taste
2 c. half and half milk
2 c. milk
Salt and pepper

Cook wild rice in 1 1/2 cups water until soft.

Simmer onion and garlic in butter, add carrots and asparagus; cook until tender. Stir in flour. Add chicken stock slowly, stirring constantly until smooth. Add thyme, bay leaf, nutmeg, chives and parsley. Salt and pepper to taste. Simmer about 20 minutes, remove bay leaf. Add half and half milk, heat. Add the wild rice. Serve hot.