Classic Creamy Wild Rice Chicken Soup

1/2 cup finely chopped onion
6 tbsp butter
1/2 cup flour
1 pkg (32 oz) chicken broth
2 cups cooked wild rice
1/2 cup grated carrots
2 cups cooked, cubed Gold'n Plump® All Natural™ Boneless
Skinless Split Chicken Breasts
3 tbsp slivered almonds
1/2 tsp salt
1 cup half and half
2 tbsp dry sherry
1 jar (6 oz) sliced mushrooms, drained (optional)

In large saucepan, saute onion in butter. Add flour, stirring until
bubbly; gradually stir in broth. Stir in wild rice, carrots, chicken,
almonds, and salt; simmer 5 minutes. Stir in half and half, sherry,
and mushrooms; heat through.

Recipe compliments of the Minnesota Cultivated Wild Rice Council