Ingredients
3
tablespoons butter
1
cup sliced celery
1
cup peeled, coarsely shredded carrot
1
cup chopped onions
3
tablespoons Gold Medal™ All-Purpose Flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon dried thyme leaves, if desired
2 1/2
cups Progresso™ Chicken Broth
1
can (15 oz) cooked wild rice
1
cup half-and-half
1/4
cup slivered almonds, toasted
2
tablespoons chopped fresh Italian (flat-leaf) parsley
Preparation
In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
Stir in flour, salt, pepper and thyme; cook and stir 1 minute. Stir in broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.
