1 c. wild rice cooked (makes 3 cups)

Prepare in 5 qt. soup kettle.

1 lg. onion, finely diced
1 carrot, finely diced
1 rib of celery, finely diced
1 c. ham finely diced
1/2 c. (1 stick) of butter

Saute 3 minutes or until slightly softened.

1 c. flour

Add slowly to sauteed mixture. Gets quite pasty thick.

8 c. of chicken broth

Add slowly to mixture in big soup kettle to cook. Salt and pepper to taste.

1 c. light cream

Add just before serving.

Prepare rice in 5 quart soup kettle (set aside). Saute onion, celery, carrot, ham in butter for 3 minutes or until softened a little. Sift in flour a little at a time, stirring until well blended not brown. Add all of the above to wild rice kettle, slowly add chicken broth. Heat thoroughly. Add chicken chunks if desired. Season, add cream before serving.