Instructions: Melt butter in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook, stiring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, chicken (cut into pieces), carrots, almonds and salt; simmer about 5 minutes. Blend in evaporated skim milk and sherry; heat to serving temperature. Garnish with minced parsley or chives.

(The original recipe had 6 tablespoons butter, 3 tablespoons almonds, and called for 1/2 cup ham or chicken or other meat. The almonds add a wonderful crunch, though you could probably leave them out since the rice is kind of crunchy itself, but I think they add to the rich taste of the soup. I think 2 tbsp was enough.)

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