Wild Rice Soup

• 6 Tbs. butter
• 1 Tbs. minced onion
• 1/2 c. flour
• 3 c. chicken broth
• 2 c. cooked wild rice
• 1/3 c. diced ham
• 1/2 c. finely shredded carrots
• 3 Tbs. chopped slivered almonds
• 1/2 tsp. salt
• 1 cup half-and-half
• 2 Tbs. dry sherry (optional)
• snipped fresh parsley or chives

Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually stir in broth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir for 1 minute. Stir in wild rice, ham, carrots, almonds and salt; simmer for about 5 minutes. Blend in half-and-half and sherry; heat to serving temperature. Garnish with parsley or chives.