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Cream of Wild Rice Soup

3 c. cooked wild rice
1 diced rib of celery
1 diced carrot
1 diced lg. onion
1 c. finely diced ham
1 stick butter or margarine
1 c. flour
8 c. chicken broth
Salt and pepper, to taste
1 c. evaporated milk

Cook the wild rice according to package instructions. In a 4 quart soup kettle, saute the onion, carrot, celery and ham in butter about 3 minutes or until the vegetables soften. Stir in the flour slowly, stirring until the flour is blended well. Do not let it brown. Slowly add chicken broth, stirring to blend well. Add the wild rice. Season. Heat thoroughly. Add the evaporated milk and reheat but do not boil.

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