1/2 c. butter
1/4 c. chopped onion
1/2 c. chopped celery
3/4 c. flour
3 c. chicken consomme
1 c. water
3 c. rice
1 c. ham
1 c. carrots
1/4 tsp. salt
1 tsp. white pepper
1 1/4 tsp. curry
1/2 c. grated Cheddar cheese
1 c. Half and Half
1/3 c. sherry

Cook onions and celery in butter until tender. Add flour (stirring well) to form a roux. Cook for 5 minutes, stirring occasionally. Combine consomme and water. Slowly add to roux, stirring frequently until thickened. Add remaining ingredients and cook for 30 more minutes, stirring frequently. Remove and serve. Makes 2 quarts.