Wild Rice Soup

This is a money saving recipe for me.

Ingredients:

• 2 Tbsp. margarine or butter
• 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 c.)
• 1/4 cup Original Bisquick
• 1/2 tsp. salt
• 1/4 tsp. pepper
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• 1 cup water
• 1 can (10 1/2 oz.) condensed chicken broth
• 1 1/2 cups cooked wild rice
• 1 cup half and half
• 1/3 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley

Directions:

Melt margarine in a 3 quart saucepan over medium high eat. Cook celery, carrot, onion, and bell pepper in margarine about 4 minutes, stirring occasionally, until tender. Stir in Bisquick, salt and pepper. Stir in water, broth and wild rice. Heat to boiling, stirring frequently. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Sit in half and half, almonds and parsley. Heat just until hot (do not boil).

Source: Betty Crocker's Bisquick Cookbook

By Monica from Cortez, CO