2 med. stalks celery, sliced
1 med. carrot, shredded
1 med. onion, chopped (1/2 c.)
1 sm. green pepper, chopped
2 tbsp. butter
3 tbsp. flour
1/4 tsp. pepper
1 1/2 c. cooked wild rice
1 c. water
1 (10 3/4 oz.) can condensed chicken broth
1 c. half and half (you may substitute milk)
1/3 c. slivered almonds
1/4 c. snipped parsley

Cook and stir celery, carrot, onion and green pepper in butter in large saucepan, (3 quart) until celery is tender, about 5 minutes. Stir in flour, salt and pepper. Stir in wild rice, water and chicken broth. Heat to boiling. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat until just hot. Do not boil. Makes 5 servings.