Wild Rice Soup

By brandyc

Ingredients

• 2 tablespoons butter or margarine
• 2 medium stalks celery, sliced (1 cup)
• 1 medium carrot, coarsely shredded (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1 small green bell pepper, chopped (1/2 cup)
• 1/4 cup Original Bisquick® mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme leaves, if desired
• 1 cup water
• 1 can (10 1/2 oz) condensed chicken 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

In 3-quart saucepan, melt butter over medium-high heat. Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.

Stir in Bisquick mix, salt, pepper and thyme. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil).