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. ---------------------------------------------------------------------------
Nutrition
Ingredients
