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Prep 30min
Total30min
Servings5
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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
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Steps
1
In 4-quart saucepan, melt butter over medium-high heat. Add celery, carrot and onions; cook 3 to 5 minutes, stirring occasionally, until tender.
2
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.
3
Stir in half-and-half; heat just to a simmer (do not boil). Top with almonds and parsley.
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To toast almonds for this Wild Rice Soup recipe, cook them in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
For an even more filling Wild Rice Soup, stir in diced cooked chicken with the half-and-half.
Like it cheesy? Serve soup topped with shredded cheddar cheese.
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