2 stalks celery

1 carrot

1 onion

½ green bell pepper

3 tablespoons fresh chopped parsley

1 tablespoon butter

3 tablespoons flour

¼ teaspoon black pepper

1½ cups cooked wild rice

1 cup water

1 cup whole milk

2 cups Basic Chicken Broth or Wild Mushroom Broth (see recipes on pages 3 and 12)

⅓ cup slivered almonds

Salt

• Slice the celery, coarsely shred the carrot, and chop the onion, bell pepper, and parsley.

• In a soup pot, heat the butter. Add the vegetables and sauté on medium for 4 minutes.

• Shake on the flour and pepper. Stir in the cooked wild rice, water, and broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

• Remove from heat. Drizzle in the milk, stirring constantly. Add the almonds and parsley, and salt to taste. Reheat thoroughly, but do not boil.

Serves 4

Watch the temperature on the stove once you've added the milk, almonds, and parsley. You want to reheat thoroughly, but don't bring it to a boil.