1/4 c. butter
4 celery stalks, diced
2 lg. carrots, diced
1 sm. onion, diced
1 sm. red onion, diced
1/2 c. sliced green onion
1/2 c. slivered almonds
1 tbsp. drained and chopped pimiento
1 tbsp. dried dillweed
1 tsp. freshly ground pepper
2 tsp. garlic salt
2 bay leaves
1/2 tsp. turmeric
3 qts. (or more) chicken stock (preferably homemade)
1 1/2 c. white rice
1/2 c. wild rice
1/2 tsp. salt
4 c. diced cooked chicken
3 c. sliced mushrooms

Melt butter in large skillet over medium-low heat. Add celery, carrots, onions, almonds, and pimento and cook until slightly softened, stirring occasionally about 5 minutes. Mix in dillweed, pepper, garlic, salt, bay leaves and turmeric.

Bring 3 quarts stock, white and wild rice and salt to boil in large pot. Reduce heat, add celery mixture and simmer 30 minutes, adding more stock if soup is too thick.

Add chicken and mushrooms. Discard bay leaves. Heat soup gently, do not boil. Serve immediately.