• 1/2 cup butter
• 1/4 cup onion
• 1/2 cup celery
• 3 -4 T All Purpose Flour
• 3 cups chicken stock, using U-Bake dry chicken soup base
• 1 cup water
• 3 cups wild rice
• 1 cup chopped ham
• 1 cup chopped carrots
• 1/4 teaspoon U-Bake salt
• 1 teaspoon ground U-Bake white pepper
• 1 1/4 teaspoons U-Bake Curry
• 1/2 cup shredded Cheddar cheese
• 1 cup half & half

Cook onions and celery in butter until tender. Add flour, stirring well, to form roux. Cook 4-5 minutes, stirring frequently. Combine stock and water and slowly add to roux, stirring constantly. Cook on medium heat for 15-20 minutes, stirring frequently, until thickened. Add remaining ingredients and cook 30 minutes longer, stirring frequently.

This is so easy and so good!