3 tbsp. butter
1 tbsp. onion
1/3-1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/2 tsp. salt
1 c. half & half
1/3 c. chopped ham
1/3 c. finely grated carrots
3 tbsp. slivered almonds
2 tbsp. dry sherry, optional
Minced parsley or chives

Saute onions in butter until tender. Add flour and gradually add broth, stirring until mixture thickens slightly. Stir in rice, salt, ham and carrots, simmer about 5 minutes. Blend in half & half, sherry, almonds and chives. Heat to serving temperature. Do not boil.