Chicken Wild Rice Soup

1/2 cup butter
1 onion, chopped
1/2 cup carrots, sliced
1/2 pound mushrooms, sliced
3/4 cup flour
6 cup chicken broth
2 cups cooked wild rice (I use a pre-cooked package of quinoa and wild rice)
1 pound cooked chicken, cubed
1/2 t salt
1/2 t mustard powder
1/2 t parsley
1/2 t black pepper
1 cup slivered almonds
2 cups half-and-half

Melt butter in large pot.  Saute onion and carrots for 5 minutes.  Add mushrooms and saute for 2 minutes more.  Add flour and stir well, coating vegetables.  Gradually pour in chicken broth, stirring constantly until all has been added.  Bring just to a boil, reduce heat to low and let simmer.  Next, add rice, chicken, salt, spices, and almonds.  Allow to heat through, then pour in half-and-half.  Let simmer 1-2 hours (do not boil).