6 tsp. butter
1 tbsp. minced onion
1/2 c. flour
2 1/2 c. chicken broth
2 c. cooked wild rice
2 c. cooked, cubed chicken
1/2 c. finely grated carrots
3 tsp. chopped slivered almonds
1 (12 oz.) can skimmed evaporated milk
2 tbsp. dry sherry wine (optional)
Minced parsley or chives

Melt butter in saucepan, saute onion until tender. Blend in flour, gradually add broth. Cook stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, chicken, carrots, and almonds. Simmer about 5 minutes. Blend in milk and sherry. Heat to serving temperature. Garnish with minced parsley or chives. Amount 7 cups.