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