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Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add stock. Cook, stirring constantly, until mixture comes to a boil. Boil, stirring, one minute. Stir in cooked rices, ham, pepper and thyme. Reduce heat and simmer, uncovered, about 5 minutes. Remove from heat. Stir in half and half and sherry. Return to heat and simmer another minute. Ladle into soup bowls and garnish with almonds. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden"
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