1/4 c. uncooked wild rice (rinse well)
1 qt. chicken stock (4 cans)
1/4 c. diced celery
1/4 c. diced carrots
1/2 c. diced onions
1/4 c. butter
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. slivered almonds
1/4 c. diced ham
2 c. half & half

Rinse rice. Cook rice in stock covered for 45 minutes (probably longer). Saute vegetables in butter until transparent, add flour and cook 2 to 3 minutes. Add to rise, simmer 10 to 15 minutes. Add ham and almonds. Add cream.