Ingredients

Instructions

  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.