8 c. chicken stock
1/2 c. uncooked wild rice
4 strips bacon, diced
1/2 c. diced onions
1/2 c. diced celery
1/2 c. diced carrots
2 oz. butter
2 oz. flour
1 tsp. salt
1 tsp. white pepper
1 tbsp. parsley for garnish
1 c. heavy cream, half and half
Whipping cream

1. Make chicken stock using chicken base and cold water, 1 tablespoon for 4 cups or use bouillon cubes (see instructions).

2. Wild rice cooking. Rinse wild rice with cold water and drain. Heat 4 cups of chicken stock and 1/2 cup wild rice. Bring to a boil, turn off, cover it and wait 40 minutes. Drain and rinse with cold water.

3. In a separate pot heat bacon up to fry. Add butter to melt. Add onions, celery and carrots. Saute to golden brown. Add flour to make a paste (roux). Add remainder of chicken stock, 4 cups, bring to boil. Add salt and pepper and simmer for 1/2 hour and add drained and cooled rice. Cook for 1/2 hour more. Add cream and serve.