Wild Rice Soup

 

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

• 1 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.
• 2 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.
• 3 Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).