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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 5 |
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Directions: Melt margarine in 3 quart saucepan over medium-high heat. Cook celery,
carrot, onion, and bell pepper in margarine about 4 minutes, stirring
occasionally until tender.
Stir in flour and pepper. Stir in wild rice, water, and broth. Heat to
boiling; reduce heat to low. Cover and simmer 15 minutes, stirring
occasionally.
Stir in half-and-half, almonds, and parsley. Heat until just hot (do not
boil).
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