6 tbsp. butter
1 tbsp. minced onions
1/2 c. flour
3 c. chicken broth
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)
Minced parsley or chives

Melt butter in sauce pan; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to boil; boil 1 minute. Stir in rice, ham, carrots, almonds and salt; simmer about 5 minutes. Blend in Half & Half and sherry; heat to serving temperature. Garnish with minced parsley or chives., Makes 6 cups.