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1. Saute ham in butter in a large pot over medium heat for 3-4 minutes; add onion, celery, and carrot. Cover, reduce heat to low, and sweat about 5 minutes, or until softened.
2.Stir in flour to coat vegetables; cook 1 minute, stirring constantly. Deglaze with sherry, scraping up bits from the bottom of the pot. Add broth, cooked rice, chicken, and seasonings. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
3.Finish with milk and scallions. Garnish each serving of soup with toasted almonds.
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