3 tbsp. butter
1/4 c. minced onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
2/3 c. minced ham
1/4 c. chopped celery
2 carrots, finely grated
1 c. half and half
2 tbsp. white cooking sherry
2 tbsp. sliced almonds
Minced parsley

Melt butter in saucepan, saute onion until tender. Blend in flour and gradually add the chicken broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice, ham, celery and carrots; simmer about 10 minutes. Blend in half and half, sherry, and almonds. Heat to serving temperature. Garnish with minced parsley. Serves 5 to 6 people.