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  1. Source: Brandenburg's Wagon Wheel, Wausau, Wisconsin - Milwaukee Journal Sentinel on March 28, 2001

  2. The recipe was sent by co-owners Gary Brandenburg, general manager, and Dennis E. Brandenburg, chef. Gary Brandenburg said this recipe is one of their most popular dishes and was once printed in Gourmet magazine. He said that when he and his brother make it for themselves they have on occasion substituted fish or chicken for the ham and the results have been good.

  3. 1 large onion, diced

  4. 1 pound ham, cubed

  5. 1 cup finely diced carrots

  6. 1/2 cup (1 stick) butter (do not substitute)

  7. 1 cup flour

  8. 8 cups hot chicken broth

  9. 2 cups cooked wild rice

  10. 1 cup half-and-half

  11. Salt and pepper to taste

  12. In large soup pot, saut? onion, ham and carrots in butter 3 minutes, or until vegetables are softened.

  13. Sprinkle in flour, stirring and cooking until flour is mixed in and smooth, but not browned.

  14. Slowly add broth, stirring until well mixed. Add rice and half-and-half and heat through. Season to taste.

  15. Makes 8 servings.


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