In a large pot or dutch oven, saute onions and carrots in butter over med-high heat until softened, about 5 minutes. Stir in flour until bubbly, mixture will be like a thick paste. Stir over med heat for about 2 minutes to cook out the raw flour.
Slowly whisk in the chicken broth, bring to a boil and stir until it begins to thicken. Reduce heat to medium-low, add in cooked rice, chicken, ham, almonds, salt and pepper. Simmer for about 5-7 minutes. Stir in half and half and cooking sherry. Taste for seasoning.
Plan ahead when cooking this soup! Wild rice can take 30-60 minutes to cook so you'll want to make sure to account for that cooking time prior to the soup. If you are adding the ham (totally makes the soup) go easy on adding salt, taste before adding since ham is naturally salty.
This soup re-heats well, and freezes well! It will thicken as it sits, add water, chicken stock, or milk when re-heating if necessary depending on your desired consistency.