Makes 10 to 12 servings.


½ cup wild rice, rinsed (see cook’s note)
¾ cup minced ham
¾ cup shredded carrots
½ cup minced onion
10 cups water, divided
½ cup plus 2 Tablespoons chicken base (this doesn’t work quite right for me I plan on using one teaspoon for each cup of water in the soup ( 8 TEASPOONS) next time – See Jen’s Notes)
1-3/4 teaspoons salt
1-3/4 teaspoons white pepper
3 cups half-and half
1 cup butter
1 cup flour
½ cup toasted slivered almonds

To cook wild rice:  In a saucepan, combine rice and 2 cups water.  Bring to a boil.  Reduce heat.  Simmer for 45 to 60 minutes or until most of the rice has cracked.  Drain off the excess water.  Set aside.

To make Stock: In stockpot, sauté ham, carrots and onion until tender.  Add 8 cups water.  Whisk in chicken base.  Stir in salt and pepper.  Bring to a boil.   Reduce heat to simmer.

To finish soup: In small saucepan, melt butter.  Gradually stir in flour to form roux.  Cook, stirring, until slightly golden.  Whisk into large pot of chicken stock, stirring until combined.  Return to a boil, stirring frequently.  Reduce heat to simmer.  Stir in cooked rice and almonds.  Add half-and-half.  Cook until heated through.  Serve.

Cook’s note:  For a dense soup double amount of wild rice.  Combine 1 cup of rice with 4 cups water, them follow directions above for cooking. 

Jen’s Notes:  There is something not quite right with the recipe in regards to the chicken base.  Trust me the recipe does not mean add ½ cup of straight chicken base!!   This last time I mixed the base according to the package directions for ½ cup of base.  It was a bit weak.  I will try again using a bit more.  All comments in red are mine and not part of the recipe as it appeared in the newspaper.  It is a very good soup, I am just having a bit of trouble perfecting the chicken base. 

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