Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Unsalted Butter |
| 1 tablespoon | Onion -- minced |
| ½ cup | Flour |
| 3 cups | Chicken Broth |
| 2 cups | Wild Rice -- cooked |
| 1 cup | Cooked Ham -- minced |
| ½ cup | Carrots -- grated |
| ¼ cup | Almonds -- slivered |
| ½ teaspoon | Salt |
| 1 cup | Half And Half |
| 2 tablespoons | Dry Sherry |
| \N \N | Pepper |
Melt butter in saucepan, saute onions until tender. Blend in flour, gradually add broth. Cook stirring constantly until mixture thickens slightly. Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature and season with pepper.
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