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30 minutes
30 minutes
- 3 tablespoons butter
- 1 cup sliced celery
- 1 cup peeled, coarsely shredded carrot
- 1 cup chopped onions
- 3 tablespoons Gold Medal™ All-Purpose Flour
- 1/4 teaspoon dried thyme leaves, if desired
- 2 1/2 cups Progresso™ Chicken Broth
- 1 can (15 oz) cooked wild rice
- 1 cup half-and-half
- 1/4 cup slivered almonds, toasted
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
- In a 4-quart saucepan over medium-high heat, melt butter until sizzling. Add in celery, carrots, and onions, and cook for 3 to 5 minutes until they are tender, remembering to stir occasionally.
- Add flour, salt, pepper, and thyme to the pan. Cook and stir for 1 minute. Pour in broth and wild rice. Bring to a boil, stirring often. Lower the heat, cover, and simmer for 5 minutes, stirring occasionally.
- Gently mix in half-and-half and warm until it simmers (avoid boiling). Garnish with almonds and parsley.
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