2 c. cooked wild rice
2 tbsp. butter
1 tbsp. minced onion
1 tbsp. minced celery
1/4 c. flour
4 c. chicken broth
1/2 tsp. salt & pepper
1 c. half and half
2 tbsp. dry sherry
1/3 c. minced ham
1/3 c. finely grated carrots
3 tbsp. slivered almonds
1/4-1/2 tsp. sugar
1 sm. can chunk chicken (opt.)

Cook wild rice using your favorite method. Melt butter in saucepan and saute celery and onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice and salt, minced ham (and/or chicken), carrots and slivered almonds; simmer about 5 minutes. Blend in half and half and sherry; heat just to boiling. Garnish with minced parsley or chives. Makes 6 to 7 cups and freezes well.