1/3 c. wild rice (long cooking)
1/3 c. white rice (long cooking)
1 1/2 tbsp. butter
1 c. onion, chopped
1 1/2 tbsp. flour
1 tsp. salt
Dash pepper
3 cans chicken broth (12 3/4 oz.)
1 pt. Half & Half
3/4 c. carrots, shredded
3/4 c. ham, diced

Cook rice according to package directions. Melt butter in soup pot. Add onion and saute about 8 minutes. Stir in flour, salt and pepper. Add cooked rice, chicken broth and Half & Half. Heat, stirring, until mixture just comes to boiling point. Remove from heat. Ladle about 1 1/2 cups mixture into food processor or blender. Blend until smooth. Repeat to entire mixture. Return to pot. Add carrots and ham, and heat through before serving.