2 tbsp. butter
1 tbsp. chopped onion
1/4 c. flour
4 c. chicken broth
2 c. cooked wild rice
1/3 c. finely grated carrot
1/3 c. finely chopped celery
3 tbsp. chopped slivered almonds (opt.)
1/2 tsp. salt
1 c. half and half cream
Bay leaf
Turmeric to taste
Pepper to taste
Parsley or chives

Or 4 cups water and 4 bouillon cubes.

Melt butter in saucepan, saute onion until tender. Blend in flour, slowly add broth. Cook, stirring until slightly thickened. Stir in rice, carrots, celery and almonds (almonds optional), salt and spices. Simmer 5 minutes, blend in cream. Remove bay leaf. Garnish with parsley or chives.