1/3 c. raw wild rice
1 (10 3/4 oz.) can condensed chicken broth
1 1/2 c. water
1/2 c. diced celery (1 med. stalk)
1/2 c. chopped green pepper (1 sm.)
1/4 c. diced onion (1 sm.)
1/4 c. sliced fresh mushrooms
1 sm. carrot, shredded
1 clove garlic, minced
2 tbsp. butter
1/2 c. all-purpose flour
1/4 tsp. white pepper
1/4 tsp. curry powder
1 tbsp. chopped pimento
3/4 to 1 c. evaporated skim milk
Slivered almonds, if desired

Rinse wild rice with cold water; drain. Cook rice in chicken broth and 1 1/2 cups water until tender. In a separate pan, cook and stir celery, green pepper, onion, mushrooms, carrot and garlic in butter until tender. Add flour and cook and stir 1-2 minutes. Add chicken stock with rice, pepper, curry powder and pimento. Mixture can be refrigerated at this point for later use. To serve, heat soup mixture, stir in evaporated milk, checking for consistency. Serve hot, garnished with slivered almonds. Serves 6.