Wild Rice Soup
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.
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.