1Melt butter in a large saucepan, cook onion and mushrooms until tender Stir in flour. Cook 1 minute, stirring constantly.
2Gradually stir in the chicken broth and cooking wine. Cook stirring constantly until mixture comes to a boil; boil and stir for 1 minute. Stir in wild rice, ham and carrots. Simmer for 5 minutes. Stir in half & half; cook until thoroughly heated. Do not boil. Garnish with parsley.