6 tablespoons butter or margarine
3 tablespoons chopped green onions
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup cooked, cubed ham or chicken
1/4 cup finely grated carrots
3 tablespoons slivered almonds
1/4 teaspoon white pepper
1/4 teaspoon salt
1 cup half and half
2 tablespoons dry sherry

In large saucepan, melt butter and saute onions. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil. Boil one minute. Stir in wild rice, ham or chicken, carrots, almonds, pepper and salt; simmer five minutes.

Blend in half and half and sherry.

Heat to serving temperature.

Stacy's Notes - Yum, I liked this! Made Nov 2000. Tim didn't like it as much as I did (probably because of the rice), so next time try to halve it. I used fat free half and half thickened with some cornstarch, cooked chicken, cooking sherry and everything else the same.