Wild Rice 'n Ham Soup

Serve this distinctive soup with a fresh spinach salad and a loaf of crusty French bread.

INGREDIENTS
* 1/4 cup butter
* 1/2 cup chopped onion
* 1 1/2 cups sliced fresh mushrooms
* 1/2 cup all-purpose flour
* 3 cups chicken broth
* 1/2 cup Holland House® Sherry Cooking Wine
* 2 cups cooked wild rice
* 1 cup cubed cooked ham
* 1/2 cup shredded carrots
* 1 cup half-and-half
* 2 tablespoons chopped fresh parsley

DIRECTIONS
1. Melt butter in large saucepan; cook onion and mushrooms until tender. Stir in flour. Cook 1 minute, stirring constantly.
2. Gradually stir in chicken broth and cooking wine. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
3. Stir in wild rice, ham and carrots; simmer 5 minutes. Stir in half-and-half; cook until thoroughly heated. Do not boil.
4. Garnish with parsley.