Melt butter in large skillet. Sauté onion until softened, and then whisk in flour. Gradually stir in broth. Cook over medium heat, stirring constantly until it comes to a boil. Boil and stir 1 minute. Stir in rice, ham, carrots, mushrooms, celery, almonds, salt, and pepper.
Simmer until all ingredients are tender. Whisk in half & half and sherry. Heat to desired serving temperature and serve with parsley as garnish.