6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half & half
1/3 c. minced ham
1/2 c. shredded carrot
3 tbsp. slivered almonds
1 tbsp. fresh parsley

Melt butter in saucepan. Saute onion until tender. Blend in flour, gradually stir in broth. Cook, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Stir in rice, salt, ham, carrot, and almonds; simmer 5 minutes. Blend in half & half and parsley. Heat to serving temperature. Garnish with parsley, if desired. Makes 5 1/2 cups.