2 med. stalks celery
1 med. onion, chopped
2 tbsp. butter
1 tsp. salt
2 tbsp. dry sherry
4 c. chicken broth
1 c. half and half
1 med. carrot, coarsely shredded
1/4 c. flour
1/4 tsp. pepper
2 c. cooked wild rice
1/3 c. toasted slivered almonds

Cook and stir celery, carrot and onion in butter until celery is tender, about 5 minutes. Stir in flour, salt and pepper. Stir in wild rice and broth. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 15 minutes. Stir in half and half, sherry and almonds. Heat just until hot, do not boil. 5 servings. Recipe can be prepared the day before except for adding the half and half, sherry and almonds. Can be doubled.