6 T. butter or margarine
1 T. minced onion
1/2 c. flour
3 c. chicken broth
2 c. cooked wild rice
1/2 c. finely grated carrots
1/3 c. minced ham
3 T. chopped slivered almonds
1/2 tsp. salt
1 c. half-and-half
2 T. dry sherry (optional)
snipped fresh parsley or chives
In
a large saucepan, melt the margarine; sauté the onion until tender. Blend in the flour; gradually add the broth. Cook,
stirring constantly, until the mixture comes to a boil; boil and stir for 1 minute. Stir in the rice, carrots, ham, almonds
and salt; simmer for about 5 minutes. Blend in the half-and-half and sherry, heat to serving temperature. Garnish with snipped
parsley or chives.