Lunds & Byerlys Wild Rice with Ham Soup

1 In large saucepan, melt butter; sauté onion until tender. 2 Blend in flour; gradually add broth. 3 Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. 4 Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes. 5 Blend in half-and-half and sherry; heat to serving temperature. 6 Garnish with snipped parsley or chives.