Creamy Wild Rice Soup

 

1/2

cup uncooked wild rice

1 3/4

cups water

2

tablespoons butter or margarine

2

medium stalks celery, sliced (1 cup)

1

medium carrot, coarsely shredded (1/2 cup)

1

medium onion, chopped (1/2 cup)

1

small green bell pepper, chopped (1/2 cup)

3

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (14 oz) vegetable broth

1

cup half-and-half

1/3

cup slivered almonds, toasted*

1/4

cup chopped fresh parsley

• 1 Cook wild rice in 1 1/4 cups of the water as directed on package.
• 2 In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender.
• 3 Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
• 4 Stir in remaining ingredients. Heat just until hot (do not boil).