Step 1

In large saucepan, melt butter; sauté onion until tender.

Step 2

Blend in flour; gradually add broth.

Step 3

Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.

Step 4

Stir in rice, carrots, ham (or shredded chicken), almonds and salt; simmer about 5 minutes.

Step 5

Blend in half-and-half and sherry; heat to serving temperature.

Step 6

Garnish with snipped parsley or chives.