Cream of Wild Rice Soup

1 large onion, diced
1 pound ham, cubed or fish or chicken - your choice
1 cup finely diced carrots
1/2 cup (1 stick) butter (do not substitute)
1 cup flour
8 cups hot chicken broth
2 cups cooked wild rice
1 cup half-and-half
Salt and pepper to taste

In large soup pot, saute onion, ham and carrots in butter 3 minutes, or until vegetables are softened.

Sprinkle in flour, stirring and cooking until flour is mixed in and smooth, but not browned.

Slowly add broth, stirring until well mixed. Add rice and half-and-half and heat through. Season to taste.

Makes 8 servings.