1 carrot, finely diced
1 rib celery, finely diced
1 onion, finely diced
2 tbsp. butter
1/4 c. flour
3 tbsp. slivered almonds
6 to 8 c. chicken broth
1/2 tsp. salt
1 c. ham, diced
1 c. half & half
2 tbsp. sherry (optional)
2 c. precooked wild rice

Prepare 1 cup wild rice according to basic directions. Saute onion, carrot and celery in butter until tender. Stir in 1/4 cup flour, a little at a time. Gradually add chicken broth, stirring constantly until mixture thickens slightly. Add rice, salt, ham and almonds. Simmer about 5 minutes. Blend in half and half and sherry. Heat to serving, do not boil. Garnish with chives or parsley. Freezes well, but do not boil when reheating, it will curdle. May want to add more broth when reheating. (Can even use a cube dissolved in water.)