In a large saucepan, melt butter; saute 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 rice,carrots,ham, almonds and salt ; simmer about 5 minutes. Blend in hal and half and sherry (optional) ; heat to serving temperature. Garnish with fresh parsley or chives.

Tip: One-half cup uncooked wild rice = 1 1/2 to 2 cups cooked rice.