Ingredients
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 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
Description
Wild Rice Lends Nutty Taste To Creamy Soup. The Yield Is Just Right When Cooking For One Or Two People.
Pillsbury
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