6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/3 c. minced ham
1/2 c. finely grated carrots
3 tbsp. chopped slivered almonds
1/2 tsp. salt
1 c. half and half
2 tbsp. dry cooking sherry
Minced parsley or chives

Melt butter in saucepan. Saute onions until tender. Blend in flour. Gradually add broth; cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes.

Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives. (1 cup uncooked wild rice = 3- 4 cups cooked)