Ingredients
1/4 c chopped onion
1/2 c chopped celery
1/2 c butter
3/4 c flour
3 c chicken broth
1 c water
3 c cooked wild rice
1 c chopped ham
1 c chopped carrots
1/4 tsp salt
1 tsp white pepper
1-1/4 tsp curry powder
1/2 c shredded cheddar
1 c half and half
1/3 c sherry
Preparation
Cook onions and celery in butter until tender. Add flour, stirring well to form a roux. Cook for 5 minutes, stirring occassionally. Combine broth and water and slowly add to roux, stirring contstantly. Cook on medium heat for 30 minutes, stirring frequently. Add remaining ingredients and cook for an additional 30 minutes, stirring frequently.
