2 c. ground blanched almonds
1/2 c. butter
2 qt. milk
2 tbsp. chicken seasoned stock base
4 tsp. arrowroot or 3 tbsp. cornstarch
2 tbsp. Mein Yen seasoning (1 tbsp. seasoned salt)
Toasted sliced almonds for garnish

Saute ground almonds in butter until slightly browned. Stir in milk. Combine stock base, arrowroot, and Mei Yen. Stir into almond mixture. Cook until mixture thickens and boils. Remove from heat. Adjust seasoning to taste. Garnish each serving with sliced almonds.