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Wild Rice Soup

Source of Recipe

"American Country Cooking", by Betty Crocker (recipe adapted)


List of Ingredients

2 medium stalks celery, sliced
1 medium carrot, coarsely shredded
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped
2 tblsp. margarine or butter
3 tblsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups cooked wild rice with seasonings (I use Uncle Ben's)
1 cup water
1 can (10 1/2 oz.) condensed chicken broth
1 cup half-and-half
1/3 cup slivered almonds, toasted
1/4 cup snipped parsley


Recipe

Cook and stir celery, carrot, onion and green pepper in margarine in 3-qt. saucepan until celery is tender, about 5 minutes. Stir in flour, salt, and pepper. Stir in wild rice, water, and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat until just hot (do not boil). 5 servings.