2 c. cooked wild rice
1 lg. onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 c. finely diced ham
1/2 stick butter
4 tbsp. flour (can use more)
8 c. chicken broth
Salt and pepper to taste
1 c. light cream or half & half (milk okay)

Prepare wild rice. In 4-5 quart soup kettle, saute onion, carrot, celery and ham in butter about 3 minutes or until vegetables are soft. Stir in flour, a little at a time, stirring and cooking until flour is blended in well but do not let it brown. Slowly add broth, stirring until all the flour, butter, vegetable mixture is blended well. Add wild rice, adjust seasonings as desired. Heat thoroughly. Add cream and reheat gently; do not boil. Serves 12.