3 c. cooked wild rice
1 lg. onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
2 1/2 c. chicken, cooked & finely diced
1/2 c. (1 stick) butter
1 c. flour
8 c. chicken broth
Salt & pepper to taste
1 c. light cream or half & half

Prepare wild rice. In a 4 to 5 quart soup kettle, saute the onion, carrot, celery and chicken in the butter about 3 minutes or until the vegetables have softened slightly. Sift in the flour a little bit at a time, stirring and cooking until the flour is blended in well. Do not let brown.

Slowly add chicken broth, stirring until all the flour, butter and vegetable mixture is blended well. Add the wild rice and seasonings as desired. Heat thoroughly. Add cream; reheat gently but do not boil.