Cream Of Wild Rice Soup

• 3 cups cooked wild rice
• 1 large onion, finely diced
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 cup finely diced smoked ham
• 1/2 cup finely diced Canadian bacon
• 1/2 cup butter
• 1 cup flour
• 8 cups chicken broth
• salt
• white pepper
• 1 cup light cream or 1 cup half-and-half

1. Prepare the wild rice as directed on package.
2. In a 4 to 5 quart soup kettle, saute the onion, celery, carrots, ham and canadian bacon in the butter for about 3-5 minutes, or until vegetables have softened slightly.
3. Sift in the flour, a little bit at a time, stirring and cooking until the flour is blended in well, but do not let it brown.
4. Slowly, add the chicken broth, stirring until all the flour/butter/vegetable mixture is blended well.
5. Add the wild rice.
6. Adjust seasonings as desired.
7. Heat thoroughly.
8. Add the cream and reheat gently, but do not boil.

rice, onion, carrot, celery, ham, canadian bacon, butter, flour, chicken broth, salt, white pepper, light cream

Taken from www.food.com/recipe/cream-of-wild-rice-soup-109326 (may not work)