The recipe calls for 2 cups of cooked wild rice, so have that prepared ahead of time.
In a stockpot, melt butter. Add the onions, green onions and almonds and sauté until vegetables are slightly softened, 3 to 5 minutes.
Add carrots, celery, wild rice, sugar, MSG, turmeric, bay leaves, chicken broth,bouquet garnish and pepper.
Bring to a boil, reduce heat and simmer for 10 minutes. Remove bouquet garnish. Add ham and chicken breast and cook for 10 minutes.
Add 1/2 cup half-and-half and 2 tablespoons sherry added in at the end and heated until warmed through.