8 rib celery
2 tbsp. safflower oil
4 scallions
1/2 tbsp. flour
2 med. carrots, grated
4 c. chicken or beef stock
1 c. cooked wild rice
1/2 c. plain yogurt
3 tbsp. Cheddar cheese, optional

Cook wild rice according to package directions. Trim celery and chop fine. Heat oil and stir in celery. Cook covered 5 minutes. Chop scallions including greens and stir into celery. Cook 1 minute. Stir in flour and continue cooking one more minute, stirring constantly. Add grated carrots and stock. Bring to boil, reduce heat and simmer 20 minutes. Stir in cooked rice and bring back to boil. Fold in yogurt and serve.