Method: Prepare the wild rice according to directions. In a 5 qt. soup kettle, sauté carrots, celery, mushrooms, ham & onion into butter until tender. Sift in the flour, a little bit at a time, stirring & cooking until the mixture is blended into a rue, but do not let it brown. Slowly add the chicken broth, stirring until blended well. Add the wild rice & add above seasonings. Add whipping cream, heat thoroughly, but do not boil.