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

Trim celery and chop fine. Heat the oil and stir in the celery, cooking, covered for 5 minutes. Chop the scallions, including the tender greens and stir into the celery and oil. Cook 1 minute, stir in the flour, and continue cooking 1 minute more, stirring. Add the grated carrots, whisk in the hot stock and bring to a boil. Reduce heat and simmer about 20 minutes. Stir in the wild rice and bring the soup to a boil. Fold in the yogurt. Serve with grated cheese. Serves 4.