INGREDIENTS

* 3/4 cup butter
* 2 tablespoons minced onion
* 2 tablespoons minced garlic
* 1 cup all-purpose flour
* 6 cups chicken broth
* 2/3 cup diced cooked ham
* 1 cup finely shredded carrots
* 1/2 cup slivered almonds
* 1 teaspoon salt
* 1 1/2 tablespoons pepper
* 1 1/3 cups uncooked wild rice
* 2 cups half-and-half cream
* 1/4 cup sherry
* 2 tablespoons fresh parsley
* 2 tablespoons fresh chives

Method

1. Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
2. Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.

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