Ingredients
2
tablespoons butter or margarine
2
medium stalks celery, sliced (1 cup)
1
medium carrot, coarsely shredded (1 cup)
1
medium onion, chopped (1/2 cup)
1
small green bell pepper, chopped (1/2 cup)
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon pepper
1
pouch (from 10-ounce package) frozen cooked wild rice (1 1/4 cups)
1
cup water
1
can (10 1/2 ounces) condensed chicken broth
1
cup half-and-half
1/3
cup slivered almonds, toasted, if desired
1/4
cup chopped fresh parsley
Preparation
Melt butter in 3-quart saucepan over medium-high heat. Cook celery, carrot, onion and bell pepper in butter about 4 minutes, stirring occasionally, until tender.
Stir in flour and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).
