Melt margarine in saucepan, sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in Wild Rice, carrots, ham, almonds, and salt. Simmer about 5 minutes. Blend in cream and sherry; heat to serving temperature. Garnish with snipped parsley or chives.

Makes 6 cups.

Ingredients

6 tbsp.	margarine or butter
1/3 cup	cubed ham
1 tbsp	minced onion
3 tbsp	chopped slivered almonds
½ cup	flour
½ tsp	salt
3 cups	chicken broth
1 cup	half and half cream (10% cream)
2 cups	cooked Wild Rice
2 tbsp	dry sherry (optional)
½ cup	finely grated carrots
	snipped parsley or chives