Wild Rice Soup

 

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™ or Bisquick Heart Smart® 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
• 
  

Steps

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.

2 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.

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