1/2 c. light butter
1 small onion, finely chopped
1/2 c. celery, finely chopped
1/2 c. carrots, finely chopped
8 oz. portabella mushroms, chopped
1/2 c. flour
6 c. low sodium, fat-free chicken broth
3 c. cooked wild rice
1 c. cooked ham, chopped
2 c. fat-free half-and-half
1/2 t. salt
1/4 t. ground pepper

Heat the butter in a stockpot until melted. Add the onion, celery, carrots and mushrooms. Saute until the onion is tender; do not brown. Add the flour; Cook for 2 minutes, stirring constantly. Whish in the chicken broth gradually. Bring to a boil, stirring occasionally. Turn off the heat.

Add the wild rice, ham and half-and-half to the vegetable mixture and mix well. Stir in the salt and pepper. Adjust the seasonings as desired.

Cook the soup until of the desired temperature. Ladle soups into bowls. Garnish with chopped parsley or chives.