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)

1/4

cup Original Bisquick® or Bisquick Heart Smart® mix

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon dried thyme leaves, if desired

1

cup water

1

can (10 1/2 oz) condensed chicken broth

1 1/2

cups canned or frozen cooked wild rice

1

cup half-and-half

1/3

cup slivered almonds, toasted

1/4

cup chopped fresh parsley

• 1 In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
• 2 Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. 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).