Wild Rice Soup

I made this soup over the weekend. It is one of my favorite! And it is great for vegetarians!

(Although sometimes I do add turkey or chicken - but the recipe doesn't call for it.)

From Betty Crocker's New Choices Cookbook

2 tablespoons olive oil

1 cup sliced celery (I add more!)

1 cup coarsely shredded carrots (I add more)

1/2 cup chopped onions (I add more)

1/2 cup chopped green bell peppers (I add more)

(Obviously I love veggies)

3 tablespoons flour (recipe calls for all purpose - I use whole wheat)

1/4 teaspoons pepper

1 1/2 cups cooked wild rice

2 1/4 cups Vegetable Stock (usually the soup thickens up so much that I tend to add extra stock or extra water)

1 cup low-fat milk

1/3 cup slivered almonds, toasted (I don't usually toast them - I just throw them in)

1/4 cup chopped fresh parsley (I usually don't have fresh on hand - so when I get the whim to make this I either skip it --- or add dry!)

Heat olive oil in a soup pan over medium high heat. Cook celery, carrot, onion, and bell pepper in olive oil - stirring frequently, until onion is tender.

Stir in flour and pepper.

Stir in wild rice and Vegetable stock.

Heat to a boil; reduce heat. Cover and simmer 15 minutes, stirring occasionally.

Stir in milk, almonds and parsley.

Heat just until hot. Do not boil.

Sometimes I do add turkey for a wild rice and turkey soup.

But it is great without it, too! Enjoy.