Ingredients:

6 tablespoons butter

1 tablespoon minced onion

1⁄2 cup flour

3 cups chicken broth

2 cups wild rice, cooked

1⁄3 cup cooked ham, diced

1⁄2 cup carrot, finely shredded

3 tablespoons slivered almonds (chopped)

1⁄2 teaspoon salt

1 cup half-and-half

2 tablespoons dry sherry

snipped parsley (for garnish)

Directions:

1. Melt the butter in a soup pot. Saute the onion until it is softened.

2. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute.

3. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes.

4. Add half-and-half and sherry, heat until just heated through. Garnish with chopped fresh parsley or chives.

Bon Appetit!