Wild Rice Soup

3 cups cooked wild rice
1 large onion finely diced
1 carrot shredded
1 rib celery finely diced
1 cup diced ham
1/2 cup butter
1 cup flour
8 cups chicken broth
2 cans cream of chicken soup
1 cup half and half
1 cup toasted almonds

Prepare rice according to package directions. In a large 4-5 quart soup kettle, saute onion, celery, carrots, and ham in butter until vegetables are tender. Sift in the flour a little at a time, stirring and cooking until the flour is well blended. Do not let it brown.

Slowly add the chicken broth, stirring until well blended. Stir in the cream of chicken soup. Add the rice, season to taste with salt and pepper. Stir in the half and half. Add the sliced almonds. Reheat gently, do not boil.
Serves about 20