6 tbsp. butter
1 tbsp. chopped onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/3 c. finely cubed ham
1/2 c. grated carrot
2 tbsp. chopped sliced almonds
1/4 tsp. salt
1 c. half and half
1 to 2 tbsp. dry sherry, optional
Minced parsley or chives

Saute chopped onion in butter until tender. Blend in flour. Add chicken broth and boil 1 minute. Stir in wild rice, ham, carrots, almonds and salt. Simmer 5 minutes. Blend in half and half and sherry. Heat to serving temperature. Garnish with parsley or chives.