Creamy Wild Rice Soup
Time needed
40 min
preparation
Ingredients
- 1/2 C. uncooked wild rice
- 1 3/4 C. water
- 2 Tbs. butter
- 2 med. stalks, celery, sliced
- 1 med. carrot, coarsely shredded
- 1 med. onion, chopped
- 1 sm. green bell pepper, chopped
- 3 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 14-oz. can vegetable broth
- 1 C. half-and-half
- 1/3 C. slivered almonds, toasted
- 1/4 C. chopped fresh parsley
Directions
Cook wild rice in 1 1/4 cups water as directed on package. In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender. Stir in flour 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. Stir in remaining ingredients. Heat just until hot (do not boil).
