1/2 c. wild rice
6 slices bacon, finely chopped
1 onion, chopped
1 med. carrot, shredded
3 cloves garlic, chopped
3 stalks of celery, chopped
3 oz. (3/4 c.) diced cooked ham
1/2 tsp. Worcestershire sauce
2 c. chicken
2 c. whipping cream or light cream
Pepper to taste

Clean rice, then set aside. Cook bacon partially, not to brown, add onion, celery, carrot, and garlic. Cook and stir for 2 minutes. Drain fat and add rice and broth. Bring to a boil, reduce heat and simmer for 40 minutes. Add water if necessary. Stir in cream. Heat 5 to 10 minutes. Stir in Worcestershire sauce and pepper. Sprinkle ham when soup is in the bowl. Servings: 6