Wild Rice Soup

By rickfanciullo

Ingredients

• 2 T butter
• 2 medium stalks of celery
• 1 medium carrot, coarsely shredded (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 small bell pepper (any color) chopped (1/2 cup)
• 1/4 cup Bisquick
• 1/2 t salt
• 1/4 t pepper
• 1/4 t dried thyme leaves
• 1 cup water
• 1 can (10 1/2 oz) condensed chick broth
• 1 1/2 cups canned or frozen cooked wild rice
• 1 cup half and half
• 1/3 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. In a 3 qt sauce pan, melt butter over medium high heat. Add celery, carrot, onion and bell pepper. Cook for 4 minutes, stirring occasionally, until tender

2. Stir in Bisquick, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low, cover and simmer for 15 min stirring occassionally

3. Stir in half and half, almonds and parsley. Heat just until hot. DO NOT BOIL