6 tbsp. butter
1 tbsp. minced onion
1/2 c. flour
3 c. chicken broth (bouillon)
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 & Half
2 tbsp. dry sherry (optional)

Melt butter. Saute onion, blend in flour, gradually add broth. Cook, stir 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 & Half and sherry. Heat to serve. (I have thinned it or extended it with cream of mushroom soup.)