Melt butter in large skillet, add ham & brown it, then add onion and saute with ham until onion is translucent.

Slowly add flour to make a roux, keep stirring until flour takes on a delicious light brown color (flour should soak up the butter)

Place chicken broth into a fairly large pot bring to a simmer, along with wild rice

Add ham onion butter mixture a little at a time, constantly whisking

Toss in carrots and let all of this simmer for 2 minutes

Serve in bowls and drizzle 1/8 cup heavy cream into each bowl (I like to make a swirl in each bowl with the cream)