Step 1

Melt the butter in a large, heavy-bottomed pot or Dutch Oven.

Step 2

Add the chopped onion, celery, and carrots, and sauté for 5-10 minutes until soft.

Step 3

Add the chopped mushrooms, and sauté for 2 more minutes.

Step 4

Whisk the flour into the pot, and keep mixing for 1 minute until it's paste-like.

Step 5

Slowly pour the chicken broth into the pot while stirring continuously.

Step 6

Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Step 7

Add the cooked rice, chicken, salt, spices, almonds, sherry, and half-and-half.

Step 8

Stir well and cook for another 10-15 minutes until thick and hot.

Step 9

Serve and enjoy!