Ingredients

• 9 Tablespoons unsalted butter
• 2 Tablespoons onion, grated
• ¾ cup carrots, grated
• ¾ cup flour (can use sweet rice flour for GF version)
• 5 cups chicken stock, preferably homemade, warmed
• 3 cups cooked wild rice
• 2 cups ham, diced (about ¼-inch) 
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 1 1/2 cups half-and-half
• 2 Tablespoons chives, finely minced 
• 1/3 cup of toasted, slivered almonds (optional)

Instructions

*Chef’s Note: Wild rice typically yields about 3 times the dry measure in cooked rice. For the richest flavor, use a flavorful broth or liquid to cook the rice rather than water. Simmer for about 35-45 minutes to cook the rice until just tender, but not mushy, using package instructions. Drain and cool the rice until ready to stir into the soup. This can be done in advance and refrigerated. 

Melt butter in a Dutch oven or large saucepan over medium heat on a Wolf Burner. Add onion and carrot and sauté for 2-3 minutes or until onions are transparent but not browned.

Whisk in the flour until completely combined. Cook the mixture while stirring for 2 to 3 minutes to cook the raw taste out of the flour. 

Slowly stir in the stock, whisking continuously to ensure no clumps remain. Bring to full simmer and cook for 1 to 2 minutes, stirring constantly.

Stir in cooked rice, ham, salt, and pepper; simmer for about 15 minutes more, reducing heat as necessary to maintain a simmer but not a rolling boil.

Slowly stir in half-and-half and chives. Taste and adjust seasoning as needed.

Serve warm and garnish as desired with almonds.