• 3 cups wild rice
• 2 Tbsp butter
• 1 Tbsp minced onion
• 1/4 cup flour
• 4 cups chicken broth
• 1/4 cup sliced carrots
• 1/4 cup sliced celery
• 1/4 cup sliced almonds
• 1 pint half and half
• 2 Tbsp cooking sherry
• Minced chives
• salt and pepper to taste

1. Melt butter in saucepan. Saute onion until tender. Blend flour, gradually add broth stirring constantly with a wire whisk until mixture thickens. Stir in cooked rice and salt. Add carrots, celery, and almonds. Simmer 5 minutes. Blend in half-n-half and sherry. Heat to serving temperature. Garnish with chives.

Definitely not low calorie but so yummy!