Instructions

In 2 quart saucepan bring water and salt to boil, add rice.  Reduce heat; cover and simmer for 50 – 55 minutes or until tender.  Remove from heat and let stand 10 minutes.  Drain and set aside.  Meanwhile, in a soup kettle, saute´ onions, carrot, and mushrooms until tender, 5 minutes.  Stir in flour and cook 1 – 2 minutes until bubbly, stirring constantly.  Slowly add chicken broth and cook until thickened slightly.  Reduce heat to low and add the ham (or chicken), pepper and cooked wild rice.  Cover and simmer until ham (or chicken) is heated through.  Add the milk or half and half; heat through (do not boil).  Serve garnished with bacon bits.