3 c. cooked wild rice
1 lg. onion, finely diced
1 carrot, finely diced
1 rib celery, finely diced
1 c. finely diced ham
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 4 to 5 quart kettle, saute onions, carrot, celery and ham in the butter, about 3 minutes or until the vegetables have softened slightly. Sift in flour, a little at a time, stirring and cooking until the flour is blended in well, but do not let it brown.

Slowly add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well. Add the wild rice; adjust the seasonings. Heat thoroughly. Add cream and reheat gently. Do not boil. Serves 10-12.